Author: Martha Stewart
Other mix-ins include sliced black olives, chopped fresh parsley, chopped fresh chives, walnut pieces, chopped dill pickles, and capers.
Author: Martha Stewart
Easy and summery, this Three-Bean Pasta Salad is a side that's great for your next cookout or picnic.
Author: Martha Stewart
This delicious recipe is courtesy of Clay Aiken, from "American Idol." It will definitely be a great addition to any summer get-together!
Author: Martha Stewart
These two salad greens are on the bitter side and benefit from the honey in the dressing.
Author: Martha Stewart
Cumin and cayenne give this bright orange salad its bite.
Author: Martha Stewart
This is a crunchy, minty accompaniment to a any main dish.
Author: Martha Stewart
Different kinds of beans cook at different rates, so it's best to prepare them in separate pans (working in batches if necessary). The salad can be made with just a few types instead of all five, as long...
Author: Martha Stewart
Celery, peak-season cucumber, and fresh herbs are a crisp, lively combination. All they need is a little olive oil and some salt and pepper to come together in this cucumber salad.
Author: Martha Stewart
This couscous salad incorporates carrots, onions, and peas for a vegetable-filled dish.
Author: Martha Stewart
This Tangy Potato and Leek Salad side dish is a revelation. Dijon mustard gives body to cooked leeks, making for a velvety dressing with a rich mouthfeel-no one will miss the fat.
Author: Martha Stewart
Our Spicy Asian Dressing makes this cucumber salad stand out.
Author: Martha Stewart
Quick homemade rye croutons give an unexpected hit of flavor and crunch to the familiar combination of spinach and mushrooms.
Author: Martha Stewart
The quinoa adds protein as well as a chewy texture to this meatless main dish. The heat of the cooked quinoa and mushrooms helps wilt the spinach; the dressing and feta pull this warm salad together.
Author: Martha Stewart
This flavorful slaw is bursting with vitamin C courtesy of raw red cabbage.
Author: Martha Stewart
Our take on the Nashville specialty relies on spicy paprika and hot sauce for its fiery kick. Tame the heat with sweetened pickles sandwiched between thick slices of crispy toast and a simple, lightly...
Author: Martha Stewart
With its long crinkled leaves, Napa cabbage is more delicate in flavor than green or red cabbage, making this slaw recipe unique. Rice-wine vinegar and hot chili oil are available in most supermarkets;...
Author: Martha Stewart
This salad incorporates seasonal fruits and vegetables and uses simple techniques to enhance their flavor.
Author: Martha Stewart
A vegetable peeler shaves carrots into crisp ribbons, ideal for this elegant salad.
Author: Martha Stewart
Red chile and limejuice impart a bracing freshnessto the dressing for corn-and-mango salad; the salad's flavorssoften the assertiveness of the vinaigrette's.
Author: Martha Stewart
Top this red-grapefruit-and-fennel salad with a citrus-based dressing, such as Green Herb Sauce or Creamy Lemon Buttermilk Vinaigrette.
Author: Martha Stewart
This superfood salad uses the ancient whole grain farro as its base, it has a nutty flavor and satisfying chew (not to mention eight grams of fiber per serving). To compliment and add texture to every...
Author: Lauryn Tyrell
Use spoonfuls of this tomato-and-olive salad to top a fresh serving of tuna.
Author: Martha Stewart
A basil-infused oil makes a sweet, herbaceous dressing for summer produce and creamy goat cheese.
Author: Martha Stewart
This slaw with tangy dressing is good with scallops, baked ham, steak or pork chops.
Author: Martha Stewart
Earthy roasted vegetables, peppery arugula, and creamy goat cheese give this salad an irresistible contrast of tastes and textures.
Author: Martha Stewart
This healthy blend of fruits (including avocado) and salad items is a refreshing change from the usual greens.
Author: Martha Stewart
Layer pulled pork sandwiches with coleslaw and cucumber, both of which provide crisp, cool counterpoints to the rich meat.
Author: Martha Stewart
Grapefruit and orange transform a green salad into a refreshing dish worthy of your holiday table.
Author: Martha Stewart
An orange-mustard vinaigrette perfectly complements mellow fennel and peppery arugula in this easy-to-make salad.
Author: Martha Stewart
An untraditional take on coleslaw, this salad has thinly sliced kale tossed with crunchy bell pepper and carrot slices. The slaw is finished with a salty peanut dressing and adds a fresh, vibrant note...
Author: Martha Stewart
This salad takes only 10 minutes to put together and is a refreshing change from lettuce-based salads.
Author: Martha Stewart
This quick-cooking, whole-grain side is good with sauteed tofu, Italian sausage, or Garlic-Lemon Pork.
Author: Martha Stewart
This simple salad gets its zing from crumbled Gorgonzola cheese in the dressing.
Author: Martha Stewart
Crisp-tender slices of squash marry well with lemon, shallot, and thyme.
Author: Martha Stewart
This salad pairs well with steamed fish, sauteed shrimp or scallops.
Author: Martha Stewart
For best flavor and texture, look for large curly-leafed spinach leaves rather than baby spinach in the clamshell container.
Author: Martha Stewart
When buying grapes, look for ones that are plump and firmly attached to the stems, and have smooth unbroken skins.
Author: Martha Stewart
This feta- and cilantro-specked salad is particularly good with poached chicken, grilled steak, or burgers.
Author: Martha Stewart
Bright, crunchy, and infinitely pairable-this healthy side salad brings a lot to the table. It's a good thing then that beets are also a top source of plant-based iron. And when teamed up with citrus like...
Author: Shira Bocar
This tasty recipe for avocado, papaya, and pink grapefruit salad with maple dressing comes from "In Great Taste," by Evelyn Lauder.
Author: Martha Stewart
Author: Martha Stewart
Baby potatoes get a coating of mashed peas and mint that brings out their inner earthiness.
Author: Martha Stewart
This clean, simple salad has lots of bright flavors from the red onion, lemon juice vinaigrette, and arugula. Serve it after the main course or put a new spin on it by adding grilled shrimp or using it...
Author: Martha Stewart
In Greece, this dish is called melitzanosalata. The eggplants can be grilled instead of broiled.
Author: Martha Stewart
To achieve perfect, thin slices of radish, use a mandoline.
Author: Martha Stewart
Chris Kimball, author of "The Yellow Farmhouse Cookbook," prepares this unusual coleslaw with spicy peanut dressing to accompany his crispy, crunchy fried chicken.After chopping the cabbage, Chris sprinkles...
Author: Martha Stewart
Look for a bunch of celery with the leaves intact so you can use them in the salad -- they add lots of flavor.
Author: Martha Stewart
In this salad, sweet roasted beets and orange segments complement bitter endive.
Author: Martha Stewart
Bartlett pears have a soft, sweet flesh that makes them wonderful for baking.
Author: Martha Stewart