Sometimes the best salad is the simplest one -- this dish features buttery Boston lettuce, shaved Parmesan, and a classic vinaigrette.
Author: Martha Stewart
As summer winds down, combine cucumbers with a taste of fall -- apples and fennel -- in this crunchy salad. Cottage cheese makes it substantial enough for lunch.
Author: Martha Stewart
Tender, roasted beets and red onions pickled in rice-wine vinegar give this salad a distinctive flavor.
Author: Martha Stewart
If your beets are large, cut them down to size so that they roast more evenly--and more quickly.
Author: Martha Stewart
Cooking the pasta and the broccoli together makes this easy salad even simpler.
Author: Martha Stewart
This salad pairs bitter endive and arugula with apples and walnuts in a honey-mustard dressing. Don't forget the goat cheese.
Author: Martha Stewart
This healthy spinach salad recipe comes from Alison Vanek of White Plains, New York.
Author: Martha Stewart
Try serving this refreshing salad alongside our Lasagna with Sausage and Kale for a meal that everyone will love.
Author: Martha Stewart
Summery white-bean salad with tomatoes and basil stands in for more predictable side dishes.
Author: Martha Stewart
In this variation on classic American-style potato salad, warm potatoes are sprinkled with vinegar, dressed in mayonnaise, and mixed with hard-boiled eggs, curry powder, cilantro, and onions.
Author: Martha Stewart
A simple and healthy vegetarian salad of Israeli couscous makes a great weeknight meal. You won't miss the meat in this filling vegetarian dish. Black beans add protein, and avocado is rich in heart-healthy...
Author: Martha Stewart
Author: Martha Stewart
This simple slaw is great for picnics or backyard barbecues. Fennel updates the classic recipe by adding a sweet licorice flavor.
Author: Martha Stewart
Feeling a bit stuffed after the big holiday meal? Pass around a tangy and refreshing salad like this one; it will reset appetites and get everyone excited for dessert.
Author: Martha Stewart
This crunchy, spicy side is perfect with our Honey-Teriyaki Chicken.
Author: Martha Stewart
This Tuscan salad is a wonderful way to use up day-old bread: Use coarse-textured, good-quality bread. You can improvise by adding olives, anchovies, or canned tuna.
Author: Martha Stewart
The freshness of this Cucumber and Sweet-Onion Salad offsets the richness of our Southern Pulled-Pork Sandwiches.
Author: Martha Stewart
Author: Martha Stewart
This refreshing salad really perks up winter lunches and dinners.
Author: Martha Stewart
The flavors of summer come together wonderfully in this savory salad recipe. Also try:Broiled Lobster
Author: Martha Stewart
This light potato salad is perfect for a picnic -- or try serving it with our Grilled Sirloin Steak with Toppings Bar.
Author: Martha Stewart
Serve this colorful side dish with Marinated Flank Steak.
Author: Martha Stewart
Cucumbers and radishes are a good pair, each offering distinctive texture, flavor, and color. This Cucumber Salad with Radish and Dill is a refreshing side dish.
Author: Martha Stewart
If the head of escarole is large, use half for the salad and store half in a resealable bag in the refrigerator for another recipe.
Author: Martha Stewart
Nutritious spinach gets a protein boost from walnuts and eggs.
Author: Martha Stewart
Do as chef Chris Fischer does and cook an extra batch of the baby red beets. Toss them whole with salt, pepper, and a tablespoon of red-wine vinegar, and then serve them as an hors d'oeuvre.
Author: Martha Stewart
This delicious fall salad is full of dramatic colors, bright flavors, and contrasting textures.
Author: Martha Stewart
This vegetarian dish is refrigerated overnight so the flavors can develop.
Author: Martha Stewart
The classic combination of beets and goat cheese gets tossed with peppery arugula and bitter frisee for a light meal.
Author: Martha Stewart
Roasted Marcona almonds and briny green olives are the perfect cocktail-hour accompaniments to this salad. Serve it with a bright Spanish white or rose, like Verdejo or Rioja rosado.
Author: Martha Stewart
The secret to cooking crisp-tender okra is a hot skillet.This recipe is from the "Martha Stewart's Dinner at Home" cookbook.
Author: Martha Stewart
This is a healthy salad that's perfect when paired with a simple sandwich for a light lunch.
Author: Martha Stewart
Young, tender string beans may be substituted for the French beans.
Author: Martha Stewart
Author: Martha Stewart
This take on potato salad is perfect for a picnic because it doesn't include mayonnaise.
Author: Martha Stewart
If you're looking for a tasty vegetable for stir-fries, grilling, or salads, try bok choy. Bok choy is especially delicious when eaten raw. Just slice it up, toss with a light dressing, and enjoy.
Author: Martha Stewart
Pressure-cooked black beans (time to break out that Instant Pot!) meet cool cucumbers and bright cilantro, lime, and feta in this refreshing side dish that's ideal year-round. This recipe appears in our...
Author: Martha Stewart
This recipe, courtesy of Martha's daughter Alexis, takes full advantage of summer's availability of fresh vegetables. The trick is to cut all of the vegetables into similar-size pieces so that each forkful...
Author: Martha Stewart
White-wine vinaigrette brings out the delicate flavor of watercress without overwhelming it in this quick side salad.
Author: Martha Stewart
This recipe is from the " Martha Stewart's Dinner at Home" cookbook.
Author: Martha Stewart
Anise-flavored fennel pairs nicely with sweet apples and earthy carrots for a crunchy slaw.
Author: Martha Stewart
Author: Martha Stewart
This quick-to-prepare summer salad is a delight at lunch or dinner.
Author: Martha Stewart
Tangy jarred artichokes from the pantry are brightened up with fresh ingredients for this make-ahead pasta salad: green beans, parsley, lemon, and red onion.
Author: Martha Stewart
This deli-type salad is made without mayonnaise; simmering the carrots and raisins with vinegar and spices brings out their sweetness.
Author: Martha Stewart
Sauteed red cabbage is at once colorful and comforting as the weather cools.
Author: Martha Stewart
Grilling gives lettuce charred edges that add extra flavor while keeping the inside nice and crunchy.
Author: Martha Stewart
No cloying mayonnaise for our outdoor-friendly potato salad. Just apple-cider vinegar, olive oil, and plenty of fresh parsley and basil.
Author: Martha Stewart
Dress up an arugula salad with colorful oranges and beets, using this simple recipe from "Everyday Food: Fresh Flavor Fast."
Author: Martha Stewart