Carrots are the star of this cabbageless slaw, spooned into individual servings;cumin seeds, golden raisins, and cilantro are added to give it a bit of Moroccan flavor.
Author: Martha Stewart
This very tasty shaved asparagus salad is both refreshing and healthy, and it's an interesting twist on a simple salad.
Author: Martha Stewart
Serve this quick slaw with Speedy "Baked" Beans or alongside our Baked Corn Dogs for a lighter meal with a BBQ feel.
Author: Martha Stewart
Quinoa has a wonderful nutty flavor; here it is blended in a salad with toasted almonds, bell pepper, zucchini, celery, and a lime is squeezed on top.
Author: Martha Stewart
A mortar and pestle are worthwhile investments for your kitchen, uniquely suited to grinding or pulverizing small quantities of spices and herbs. You can make this basil dressing in an electric chopper...
Author: Martha Stewart
In this salad, peppery, dark-green arugula contrasts with sweet, crisp red leaf lettuce and light-green, lacy, bitter frisee.
Author: Martha Stewart
Garlic, roasted until meltingly soft, lends a creamy texture to this salad's vinaigrette.
Author: Martha Stewart
For contrasting color, use a variety of cabbages in this creamy-crunchy slaw.
Author: Martha Stewart
While the anchovies add a deeper flavor to the salad, feel free to omit them if you don't like fish.
Author: Martha Stewart
Serve this classic coleslaw from Bruce and Eric Bromberg's "Blue Ribbon Cookbook" alongside their Barbecued Pork Sandwich for a satisfying lunch.Photo credit: Quentin Bacon
Author: Martha Stewart
If you can't find the squashes here, try small zucchini and slice them crosswise. Squash blossoms can be replaced with a leafy green such as spinach.
Author: Martha Stewart
This crisp, clean-flavored salad with a hint of pepper is the perfect accompaniment to a steak dinner.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Author: Martha Stewart
This salad recipe is from chef John Besh of August restaurant. Serve with his Slow-Cooked Louisiana Shrimp and Grits for a delicious dinner.
Author: Martha Stewart
This hearty salad is on the menu at Elio's in Manhattan -- one of Martha's favorite Italian restaurants.
Author: Martha Stewart
A salad of peppery frisee (from the endive and chicory families) and baby spinach makes a perfect side dish for lunch or dinner. The addition of fresh scallions imparts a mild oniony flavor.
Author: Martha Stewart
Rather than mask the rich, buttery taste of Yukon gold potatoes with mayonnaise, enhance it with a chive, tarragon, and chervil vinaigrette.
Author: Martha Stewart
This recipe comes to us courtesy of chef Riad Nasr, of Balthazar restaurant in New York City.
Author: Martha Stewart
Make your favorite Japanese restaurant-style ginger dressing at home with this easy recipe.
Author: Martha Stewart
Author: Martha Stewart
Base this salad on your favorite produce available at a local market for ultimate freshness.
Author: Martha Stewart
Edible flowers are available at forthegourmet.com.
Author: Martha Stewart
Juicy tomatoes and onions in a tangy vinaigrette are the perfect accompaniment to Grilled Pepper-Crusted Sirloin.
Author: Martha Stewart
Inspired by the ingredients for a traditional Spanish green gazpacho, this refreshing salad is served with a sherry, parsley, and tarragon dressing.
Author: Martha Stewart
The salad is more than a colorful side dish -- with vibrant flavors and textures, this recipe is one you'll keep coming back to.
Author: Martha Stewart
An uncomplicated salad showcases the season's lettuces and herbs.
Author: Martha Stewart
Author: Martha Stewart
Rhubarb is quite tart, so it should always be cooked with a sweetener -- in this recipe we roast it briefly with a touch of honey before tossing it with the rest of the salad ingredients.
Author: Martha Stewart
The best Greek salad doesn't have to come from your favorite restaurant-create one at home with our 10-minute chopped recipe for a refreshing summer meal.
Author: Martha Stewart
You may use any combination of tomatoes to make this salad; cut cherry tomatoes in half. Snip basil with sharp kitchen scissors rather than cutting it with a knife to prevent bruising.
Author: Martha Stewart
Use our Basic Poached Chicken as the base for this light and healthy Chicken, Green Bean, and Cucumber Salad.
Author: Martha Stewart
Chopped fresh herbs take this crisp cucumber salad to the next level. Sliced kumquats and sumac provide a vibrant counterpoint to both the cucumbers, and any main you pair the salad with.
Author: Martha Stewart
Channel your inner goddess with this herbaceous take on the classic potato salad.
Author: Martha Stewart
Sugar snap peas are dressed with shallots and mint.
Author: Martha Stewart
This side requires little work. Serve with our Grilled Chicken Sandwich with Mustard.
Author: Martha Stewart
Author: Martha Stewart
This protein-packed vegetarian dish will make a hearty lunch -- just add some crusty bread on the side.
Author: Martha Stewart
Author: Martha Stewart
Our Spicy Asian Dressing makes this green bean salad stand out.
Author: Martha Stewart
This combination creates a satisfying crunch and texture and doesn't require any cooking.
Author: Martha Stewart
Harbingers of spring, asparagus and peas pair well with the earthy flavor of shiitakes mushrooms.
Author: Martha Stewart
A beet salad makes a lovely addition to any meal.
Author: Martha Stewart
Serve this rich, zesty combo as a warm salad or over pasta for an even heartier dish.
Author: Martha Stewart
Soba Noodles with Tofu, Avocado, and Snow Peas makes for a delicious, nutritious lunch. Soba noodles are made with buckwheat flour, which is an excellent source of fiber and protein.
Author: Martha Stewart
Hardy mixed greens are tossed with nutty farro, sweet roasted grapes and red onions, and a bright red-wine vinaigrette for a glorious grain salad.
Author: Martha Stewart
Roasting chunks of sweet potatoes caramelizes them -- they're great to eat all on their own or tossed with crunchy nuts, tangy cheese, and crisp watercress.
Author: Martha Stewart
Pears are sauteed, then served over mixed greens tossed with a champagne vinaigrette.
Author: Martha Stewart
Prepared horseradish adds a jolt of flavor to the citrusy vinaigrette used in this fresh, piquant salad.
Author: Martha Stewart