A big spoonful of plain yogurt and a little dollop of mayonnaise create a creamy-but-light potato salad dressing.
Author: Martha Stewart
A garlicky fava bean salad brings together the abundant protein and fiber in beans and a slew of antioxidants from corn, cucumber, garlic, and parsley.
Author: Martha Stewart
This salad originated in Tuscany as a tasty way to use the last scraps of stale bread. In this classic recipe, slices of bread are briefly soaked in cold water, squeezed dry, and added to roughly chopped...
Author: Martha Stewart
Peppery greens, sweet fruit, and an Asian dressing reinvent a side salad.
Author: Martha Stewart
This Orzo and Snap Pea Salad combines the tasty vegetable with the delicious pasta. A cross between snow peas and English (regular) peas, sugar snaps have a pod that contains small peas. The entire pea...
Author: Martha Stewart
Sang Lee Farm cultivates a variety of Asian produce, much of which Karen Lee sells at the family's farm stand. Karen has also developed a number of recipes using the farm's produce, including this delicious...
Author: Martha Stewart
Chickpeas, white balsamic vinegar, and honey join olives, tomatoes, red onion, and greens for a new twist on a Greek salad. You can use white-wine vinegar in place of the balsamic -- just add more honey...
Author: Martha Stewart
This salad is bursting with flavor, thanks to fennel.
Author: Martha Stewart
Slices of roasted beets and fresh beefsteak tomatoes are dressed with shallot vinaigrette and fresh oregano to create a colorful and flavorful salad.
Author: Martha Stewart
You'll find gigante beans in Mediterranean stores or at specialty food markets. If they aren't available, substitute a white bean such as Great Northern or flageolets. Beans are a good source of fiber...
Author: Martha Stewart
Choose a mix of many-colored heirloom tomatoes for this Italian bread salad, also known as panzanella. Italian country bread makes the salad a little heartier than most.
Author: Martha Stewart
To achieve a delicious smoky flavor when making this Grilled Tomato and Corn Pasta, give tomatoes and corn a quick turn on the grill.
Author: Martha Stewart
The texture and flavor in this salad will work for any fall feast.
Author: Martha Stewart
You can prep the components of this Pasta Salad with Goat Cheese and Arugula in advance-toss together just before serving. The spicy arugula, creamy goat cheese, and a touch of Dijon mustard give the dish...
Author: Martha Stewart
For a quick, easy, and delicious meal, make this Pasta, Arugula, and Mozzarella Salad for supper in under 30 minutes.
Author: Martha Stewart
The cider and cider vinegar add an unusual and unexpected tang to the vinaigrette.
Author: Martha Stewart
The lime juice gives pizzazz to this mango and palm heart salad.
Author: Martha Stewart
Use this Egg White and Avocado Salad to make a delicious better-for-you version of egg salad. It makes for a tasty addition to any picnic or lunchtime spread.
Author: Martha Stewart
This peppery and tart salad gets a rich boost from buttermilk dressing.
Author: Martha Stewart
Boiled red potatoes, hard-cooked eggs, red onion,and parsley are dressed in muscatel-wine vinegarand olive oil.
Author: Martha Stewart
It is best to make this salad an hour ahead so the flavors come together.
Author: Martha Stewart
Author: Martha Stewart
This simple side salad is delicious paired with roasted chicken and vegetables.
Author: Martha Stewart
Pearl barley requires less cooking time, which means you can get this nutritious salad chock-full of fresh herbs and dates on the table in a flash.
Author: Martha Stewart
One measure of a healthy menu is a palette of colors. Salads don't get much more colorful than this one, which features yellow and red baby beets and sugar snap peas lightly tossed in vinaigrette.
Author: Martha Stewart
This bright and bracing salad balances out the rich, heavy flavors of many holiday dishes.
Author: Martha Stewart
Quinoa with parsley and cucumber forms a fresh take on tabbouleh in this healthy salad.
Author: Martha Stewart
Delicata squash is tossed with kale, cranberry beans, and a tangy balsamic dressing in this delicious recipe. Compounds in kale prompt the liver to release enzymes that may fight cancer.
Author: Martha Stewart
Tart goat cheese gradually melts onto warm vinaigrette-coveredpotatoes to create a creamy coating.
Author: Martha Stewart
These creamy spiced beans can be served alongside our Lamb Sausages.
Author: Martha Stewart
This salad was inspired by the goodness of these two fruits, both at their peak in late summer.
Author: Martha Stewart
Zucchini and red onions soak in a tangy marinade that cuts right through the richness of a barbecue feast.
Author: Martha Stewart
Refuel at lunchtime with a fiber-filled meal that will keep you satisfied through the afternoon.
Author: Martha Stewart
This nutritious, easy-to-make Quinoa and Cucumber Salad makes a smart side dish or a light entree. The recipe comes from "Everyday Food: Fresh Flavor Fast."
Author: Martha Stewart
This toss-and-go Antipasti Pasta Salad is perfect for picnics and potlucks.
Author: Martha Stewart
Colorful and fresh, with ruby-red grapefruit, avocado, and soft lettuce leaves, this salad is a lively mix of flavors and textures. Tender herbs and a sesame-almond crunch make it truly next level.
Author: Martha Stewart
This delicious salad recipe is courtesy of Rick Bayless.
Author: Martha Stewart
This crunchy walnut-and-red-lettuce salad combines classic flavors, and is just right for a light lunch or served on the side with a larger meal.
Author: Martha Stewart
Author and chef Bruce Aidells likes to serve this side dish as a delicious accompaniment to his apple chicken sausage.
Author: Martha Stewart
Our glorious grain bowl calls for making the brown rice in advance, but even if you start from scratch, you can get the whole dish on the table in under an hour.
Author: Martha Stewart
Homemade pickle brine is whisked into a sensational vinaigrette for this light, tangy potato salad.
Author: Martha Stewart
Two types of beans-yellow wax and green-make up this colorful, substantial salad. Arugula adds a tart taste, while soft pasta rounds out the dish.
Author: Martha Stewart
Feed a crowd with this colorful chopped Greek-Taverna salad. It can be made up to a day ahead and is perfect for a potluck as there is no lettuce to wilt, just plenty of tomatoes, bell peppers, cucumbers,...
Author: Martha Stewart
Everyone will love the combination of flavors and textures in this vegan quinoa salad: garlicky sauteed zucchini, delicate scallions, crunchy roasted pistachios, and fragrant fresh mint.
Author: Martha Stewart
Tart Granny Smith apples infuse this simple salad with classic fall flavor.
Author: Martha Stewart
Quinoa cooks up light and fluffy in minutes (it's done when the telltale curlicue wisp unfurls). This Quick Five-Grain Salad's subtle flavor comes through whether served hot, cold, or at room temperature....
Author: Martha Stewart
Yogurt and lime zest add zing to this refreshing chilled salad with cucumber, cantaloupe, and squash.
Author: Martha Stewart
Celery and onions are a refreshingly crunch addition to this creamy pasta salad.
Author: Martha Stewart