This colorful salad holds some welcome surprises for an Easter celebration: avocado,papaya, assorted greens, red onion, and a Papaya-Citrus Vinaigrette.
Author: Martha Stewart
Sherry vinegar and sweet smoked paprika are the powerhouse ingredients behind this Spanish-style side dish.
Author: Martha Stewart
Our favorite Mediterranean foods all on one plate! We're talking lemony yogurt, cucumber salad, roasted za'atar chickpeas, and grape leaves in this Greek Mezze Salad.
Author: Martha Stewart
Serve this fresh and simple salad with heavier Japanese fare, such as Tonkatsu, for a complete meal.
Author: Martha Stewart
Fresh herbs and vegetables are the focal point of this Greek-style salad that includes crisp romaine with caper berries, tomatoes, and feta.
Author: Martha Stewart
Halved figs on a block of French feta cheese, drizzled with olive oil andsprinkled with mint leavesand ground black pepper couldn't be easier to make. The feta's saltinessbalances the figs' sweetness,...
Author: Martha Stewart
For a colorful salad, use a combination of pink and white grapefruits.
Author: Martha Stewart
Make the slaw a bit early and let it sit at room temperature while you prepare the rest of your meal; the slaw tastes better the longer the flavors are allowed to develop.
Author: Martha Stewart
This recipe for a refreshing celery, fig, and gorgonzola salad, which comes from Ron Suhanosky of Sfoglia, is an ideal compliment to any meal.
Author: Martha Stewart
This salad for 1 uses tamari-flavored baked tofu as a protein boost.
Author: Martha Stewart
This aptly named Cowboy Caviar side dish of black-eyed peas, peppers, and tomatoes pairs nicely with roasted chicken.
Author: Martha Stewart
This cool Cucumber Salad has a spicy, pickled flavor that will delight as a side dish.
Author: Martha Stewart
The tarragon and champagne vinegar give this salad distinction alongside of skirt steak, pan-seared halibut, or an omelet.
Author: Martha Stewart
Any mix of lettuces can be used in this easy salad.
Author: Martha Stewart
Avocado and walnut oil (or olive oil) make the dressing for this salad, a refreshing mix of crispy apples, kale, and walnuts.
Author: Martha Stewart
Use this recipe from Reina Soler (Red Hook Food Vendors) to make her Pupusas de Queso.
Author: Martha Stewart
Grapefruit,goat cheese, and bittergreens make for a trio ofpleasantly contrasting flavors and textures.
Author: Martha Stewart
This refreshing salad gets a tangy bite from olives and red onion.
Author: Martha Stewart
Savory tamari-laced tofu and crispy shiitake mushrooms take the place of chicken and bacon in this vegetarian spin on a classic cobb salad. Kale is used as the green home base, and in addition to the plant-based...
Author: Martha Stewart
A simple vinaigrette complements this colorful bounty of grilled and raw vegetables.
Author: Martha Stewart
The heat of the grill transforms vegetables, intensifying their flavors and drawing out their sweetness. Lemon and thyme add a light, summery note.
Author: Martha Stewart
This recipe for corn salad is courtesy of chef Emeril Lagasse and goes wonderfully with his Grilled Fish Tacos.
Author: Martha Stewart
Who says only meats need apply? Barbecue a salad -- down to the polenta croutons.
Author: Martha Stewart
Put some zing in your squash and lettuce salad. Pumpkin seeds are a nice touch too.
Author: Martha Stewart
Hazelnut oil has a subtle, nutty flavor that is perfect with winter vegetables. You can also use walnut oil or extra-virgin oilve oil.
Author: Martha Stewart
A study in contrasts, this dish has both crunchy and smooth textures, as well as hot and cool flavors.
Author: Martha Stewart
Vidalia onions and Meyer lemons give this salad a surprising sweetness.
Author: Martha Stewart
This traditional Italian salad takes ten minutes to make. You can serve the extra dressing on the side.
Author: Martha Stewart
To cook the beets, you can either boil them in salted water, or wrap them in aluminum foil and roast in a 400 degrees oven until tender.
Author: Martha Stewart
This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients.
Author: Martha Stewart
For a heartier meal, pair this salad with grilled shrimp and chunks of feta.
Author: Martha Stewart
A bright, citrusy dressing, crunchy radishes, and spiced pumpkin seeds make this salad stand out.
Author: Martha Stewart
When corn is fresh, all you need to do is cut it off the cob and add a few seasonings, for a salad that says "summer."
Author: Martha Stewart
Sweet edamame is a smart and hearty substitute for English peas in this fresh and minty salad.
Author: Martha Stewart
There's no mayo in this vegan slaw! Apple slices, ginger, and lemon juice add loads of flavor to shredded red cabbage.
Author: Martha Stewart
A main course and a salad in one: polenta, arugula, and portobellos with a warm balsamic sauce.
Author: Martha Stewart
The leftover vinaigrette is delicious on greens or roasted vegetables.
Author: Martha Stewart