This is a very simple salad to go with a big pasta or steak meal.
Author: Martha Stewart
Dates help balance this salad with their sweetness.
Author: Martha Stewart
Tender oven-roasted beets and potatoes tossed with toasted walnuts make an ideal picnic side dish.
Author: Martha Stewart
This Cucumber and Tomato Salad with Tahini Dressing features our Tahini Dressing, and comes together for a crunchy, cool salad.
Author: Martha Stewart
Fresh tomatoes and roasted red peppers are tossed in an almond and sherry vinegar dressing to create this side salad. Instead of roasting the peppers, use store-bought jarred peppers.
Author: Martha Stewart
Author: Martha Stewart
A high proportion of vegetables turns this Pasta Salad with Roasted Broccoli into a light, nutritious meal.
Author: Martha Stewart
It is much healthier, and just as flavorful, to wilt the spinach in a salad with a warm beet dressing instead of hot bacon dressing.
Author: Martha Stewart
An apple-cider vinaigrette complements the earthy, subtle licorice flavor of the crushed caraway seeds and sweet raisins in this zippy carrot slaw.
Author: Martha Stewart
Enjoy this satisfying vegetarian main: a generous bulgur salad with crumbled goat cheese and juicy tomatoes.
Author: Martha Stewart
Folks will flip over these down-home and delicious green beans, a favorite with Emeril Lagasse and his family.
Author: Martha Stewart
This salad is hearty enough to be served as a main course. Beluga lentils work well in a cold salad because they're firm and tend to hold their shape. For a wonderful textural contrast, serve the salad...
Author: Martha Stewart
Buttery toasted pine nuts, salty Pecorino Romano, and fragrant basil add intrigue to this simple summer side dish.
Author: Martha Stewart
If not serving this Cucumber and Watermelon Salad immediately, leave out the salt. Refrigerate salad, covered, up to four hours; just before serving, toss with salt.
Author: Martha Stewart
The vinaigrette and hard-cooked eggs can be made ahead to cut down on day-of prep time.
Author: Martha Stewart
This delicious recipe is from chef Patricia Wells's "Vegetable Harvest."
Author: Martha Stewart
Every spoonful of this chopped salad includes a medley of fresh zucchini and basil, buttery lima beans, and rich Parmesan.
Author: Martha Stewart
A vinaigrette made with citrus and fennel seeds brightens this colorful, crunchy salad made with beets and carrots.
Author: Martha Stewart
Mint ties together the bright orange and creamy avocado flavors in this refreshing salad.
Author: Martha Stewart
These vegetables are used as a bed for Salmon with Warm Passion-Fruit Vinaigrette, but would also be good as a side dish with grilled meat or on their own as a warm salad.
Author: Martha Stewart
The richness of creamy fingerling potatoes is lightened by snap peas, slivers of red onion, and tarragon flowers.
Author: Martha Stewart
Each of this dish's main ingredients is delicious when eaten all by itself. But together, accented by lemon, mint, and almonds, they make an especially memorable and satisfying salad.This recipe was featured...
Author: Martha Stewart
This tangy salad is a flavorful complement to our Grilled Sirloin Steak with Toppings Bar.
Author: Martha Stewart
Grain salads are ready in a flash and substantial without weighing you down-a perfect choice for lunch. This colorful tumble of tomatoes, corn, and squash invites improvisation: Swap red quinoa or brown...
Author: Sarah Copeland
This fresh and bright tomato salad is good with cheeseburgers, grilled chicken, or tuna steaks.
Author: Martha Stewart
To pit the olives in this Cucumber, String Bean, and Olive Salad, place them on a cutting board, and press firmly with your thumb. The olives will split, and the pits can be easily removed.
Author: Martha Stewart
Raw asparagus, peas, and wispy pea shoots are tossed in a creamy, tangy buttermilk dressing laced with tarragon and other herbs.
Author: Martha Stewart
This recipe is from the TV kitchen of "The Martha Stewart Show."
Author: Martha Stewart
Use it all: Both the beets and their greens are used in this colorful, delicious slaw.
Author: Martha Stewart
Currants or dried apricots can be substituted for the dried sour cherries, if you like, in this delicious spinach salad.
Author: Martha Stewart
This salad holds up well when dressed, making it ideal for a party.
Author: Martha Stewart
Paper-thin slices of Vidalia and red onions figure prominently in this contemporary take on a traditional steak house salad.
Author: Martha Stewart
This salad pairs well with Sweet-and-Spicy Chicken or lamb chops.
Author: Martha Stewart
Make-ahead and mayo-free, this potluck-friendly salad combines raw green beans, which are softened by the vinaigrette, with creamy white and pink beans and wilt-proof parsley.
Author: Martha Stewart
Fresh lemon juice adds another layer of flavor to this side dish.
Author: Martha Stewart
This monochromatic salad is a mixture of thinly shaved apple, fennel, kohlrabi, and celery with white Concord grapes and lovage leaves, which taste like celery leaves. A lemony dressing and fennel fronds...
Author: Martha Stewart
A dash of hot sauce adds piquancy to this comforting winter side dish.
Author: Martha Stewart
Red grapefruit is the red jewel of this endive salad, imparting rosy color and a bright, zesty taste.
Author: Martha Stewart
Dried cherries can be used in place of the tart cranberries.
Author: Martha Stewart
With green lentils anchoring a medley of tangy goat cheese and peppery arugula, this nicely textured salad is both light and filling.
Author: Martha Stewart
Warm potatoes and cool greens are a perfect combination for a late-summer meal.
Author: Martha Stewart
Sweet potatoes are wonderful in salads, especially when tossed with a ginger-and-scallion dressing.
Author: Martha Stewart
Dried cranberries add not just flavor, but lots of color, to this bed of salad greens.
Author: Martha Stewart
This is an easy salad is a perfect way to utilize bright parsley as an ingredient instead of as a garnish. We recommend using flat-leaf (or Italian) parsley for a more intense flavor.
Author: Martha Stewart
Baked ramen noodles make a crunchy topping for this easy, healthy salad.
Author: Martha Stewart
To make a fiber-rich bean salad even more nutritious, include antioxidant-paced tomatoes and immune-boosting scallions.
Author: Martha Stewart
These two cabbage cousins offer an interesting twist on the traditional coleslaw. Kohlrabi makes a great addition to stir-fries, while turnips, when pureed with a little butter, serve as an excellent side...
Author: Martha Stewart
This Southern side dish may be served with our Baked Country Ham.
Author: Martha Stewart
This salad can be made with couscous instead of bulgur. Cook one cup couscous according to package instructions.
Author: Martha Stewart