The vinaigrette and hard-cooked eggs can be made ahead to cut down on day-of prep time.
Author: Martha Stewart
This summer, add cucumber to a melon salad to make it extra-crisp and cool. We cut watermelon and cantaloupe into cubes and balls for a beautifully geometric presentation that can be eaten with toothpicks....
Author: Martha Stewart
Israeli couscous stands in for pasta in this lighter version of a classic summer salad.
Author: Martha Stewart
Tender oven-roasted beets and potatoes tossed with toasted walnuts make an ideal picnic side dish.
Author: Martha Stewart
Our version of three-bean salad, a perennial picnic favorite, is made by tossing haricots verts, kidney beans, and cannellini with a tangy honey-mustard vinaigrette.
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
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
A sour cream and buttermilk dressing adds tang to this sweet-and-savory salad.
Author: Martha Stewart
Raw fennel has a crunch similar to apples and a mild licorice taste. It pairs well with the oranges and olives in this refreshing salad.
Author: Martha Stewart
This is a classic salad to serve with a steak dinner.
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
To make a fiber-rich bean salad even more nutritious, include antioxidant-paced tomatoes and immune-boosting scallions.
Author: Martha Stewart
Summertime meals just got easier thanks to this warm spinach salad.
Author: Martha Stewart
Enjoy this satisfying vegetarian main: a generous bulgur salad with crumbled goat cheese and juicy tomatoes.
Author: Martha Stewart
Fresh produce needs only a light dressing to turn it into a worthy side dish.
Author: Martha Stewart
The snow peas add crunch while the feta cheese gives this pasta salad a salty bite.
Author: Martha Stewart
Try serving this simple Asian-inspired salad with cold sesame noodles or stir-fried chicken with peanuts.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Myriad flavors combine to create this tasty slaw, which can be served atop our Chorizo con Queso Tortas.
Author: Martha Stewart
Peter Berley, author of "The Flexitarian Table," created this healthier version of a traditional family favorite. "The apple is tart; the celery has a saline minerality; and the sunchokes provide earthiness....
Author: Martha Stewart
The richness of creamy fingerling potatoes is lightened by snap peas, slivers of red onion, and tarragon flowers.
Author: Martha Stewart
Freshly squeezed Meyer-lemon juice brightens the mustard vinaigrette in this simple salad and tempers the bite of the watercress, arugula, and frisee. Try pairing it with Pork Wellington with Prosciutto...
Author: Martha Stewart
This salad combines, earthy, sweet, tart, and savory flavors.
Author: Martha Stewart
Greek yogurt is thicker, creamier, and higher in protein than regular yogurt, so it makes a deliciously creamy dressing with a tang that pairs nicely with beets.
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
This chunky and crunchy salad is served more as a condiment than a separate course.
Author: Martha Stewart
This refreshing Watercress and Cucumber Salad with a simple dressing is ready in 10 minutes. It makes for a delicious side dish.
Author: Martha Stewart
This delicately dressed salad includes shaved Parmesan, celery, baby lettuce, and oyster and chanterelle mushrooms.
Author: Martha Stewart
The recipe for this refreshing and crunchy Cucumber and Snap Pea Salad with Mint comes from Robert Estep of East Haddam, Connecticut.
Author: Martha Stewart
The bright flavor of Lemon-Herb Dressing is all you need to unite the simple ingredients of this easy-to-make Tangy Pasta Salad with Spinach.
Author: Martha Stewart
This simple yet flavorful side is sure to be the highlight of any meal. But be warned: The tamari almonds are so delicious you may need to make extra for snacking.
Author: Martha Stewart
Mint ties together the bright orange and creamy avocado flavors in this refreshing salad.
Author: Martha Stewart
The peanut butter, rice vinegar, and soy sauce give this Pasta Salad with Broccoli and Peanuts an Asian-inspired flavor.
Author: Martha Stewart
Serve this crisp salad with our Baked Egg Custard with Cheese.
Author: Martha Stewart
This easy three-bean salad can be served warm or at room temperature. It makes a nice side dish for grilled pork, blackened fish or chicken.
Author: Martha Stewart
A dash of hot sauce adds piquancy to this comforting winter side dish.
Author: Martha Stewart
This Quinoa Salad With Corn and Red Pepper is a satisfying and nutritious meal. Called a supergrain, quinoa dates back to the Incan civilization. It has more protein than most grains (5 grams per serving)...
Author: Martha Stewart
This crunchy green salad is easy to whip together as a side dish to fried chicken, baked cod, or seared steak.
Author: Martha Stewart
This salad pairs well with Sweet-and-Spicy Chicken or lamb chops.
Author: Martha Stewart
Pairing mint and peas signals that spring's in full swing. Use fresh mint, but skip the work of shelling peas: You'll get good results with frozen ones swapped in for fresh.
Author: Martha Stewart
Fresh lemon juice adds another layer of flavor to this side dish.
Author: Martha Stewart
A lively pasta salad where the orecchiette serve as little bowls for salty, soft cheese, crunchy celery, and briny olives. Chickpeas provide protein in each bite, making this the perfect vegetarian side...
Author: Martha Stewart
Make this roasted autumn harvest salad for a delicious and healthy side dish. The recipe is featured in "Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook."
Author: Martha Stewart
Baked ramen noodles make a crunchy topping for this easy, healthy salad.
Author: Martha Stewart
The mustard dressing and basil leaves perk up this potato-and-green-bean salad.
Author: Martha Stewart
Shiro miso, a Japanese soybean-rice paste, imparts a salty-sweet note to this substantial salad.
Author: Martha Stewart
Nutritious pomegranate seeds give this healthy green salad a burst of flavor.
Author: Martha Stewart
This simple and refreshing salad goes well on its own, in a sandwich, or as a side with anything barbecued.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Author: Martha Stewart
A fresh, mayonnaise-free alternative to slaw, this sweet-and-sour salad is made with napa cabbage and gets zip from wholegrain mustard, vinegar, radishes, a sprinkling of chives, and a handful of plump...
Author: Martha Stewart
This fresh and bright tomato salad is good with cheeseburgers, grilled chicken, or tuna steaks.
Author: Martha Stewart