Chris Kimball, author of "The Yellow Farmhouse Cookbook," prepares this refreshing and delicious coleslaw to accompany his crispy, crunchy fried chicken.
Author: Martha Stewart
Fresh tomatoes combine with raw garlic, basil, and feta to make a simple and flavorful salad that goes well with a fish or pasta dish.
Author: Martha Stewart
Large artichoke hearts with stems still attached have a meatier texture, so they're perfect in simple salads.
Author: Martha Stewart
If you can't find mache (lamb's lettuce), you can substitute endive leaves in this peppery side arugula salad that's the perfect accompaniment to Lemon-Thyme Chicken Paillards.
Author: Martha Stewart
There are thousands of varieties of tomatoes, including beefsteak, plum, and small-size cherry, grape, and pear-use a mix for this simple salad.
Author: Martha Stewart
This speedy side can be served with pork, chicken, or beef dishes, warm or at room temperature. It takes under 30 minutes to make, giving you more time to devote to other dinner prep.
Author: Martha Stewart
Soaking the onions in this Cucumber and Coconut Salad makes for a milder flavor. This salad is refreshing, light, and delicious.
Author: Martha Stewart
A warm eggplant salad glistening with olive oil gains color and flavor from red onions, oil-cured black olives, French feta cheese, oregano, and lemon juice.
Author: Martha Stewart
This salad makes use of the entire beet, including the greens.
Author: Martha Stewart
For this salad, you can either make your own cornbread or use store-bought. You can also skip step 1 and substitute your favorite already-cooked white beans for the cranberry beans.
Author: Martha Stewart
Young, tender string beans may be substituted for the French beans.
Author: Martha Stewart
This is a peppery, crunchy salad that pairs well with meat or vegetarian main courses.
Author: Martha Stewart
This sweet and spicy salad works as an appetizer at any gathering.
Author: Martha Stewart
Portobello mushrooms are quite large (they measure four to six inches in diameter) and have a rich, meaty flavor. To clean them, wipe the caps with a damp paper towel.
Author: Martha Stewart
Citrusy and cilantro-packed, this Pasta Salad with Peas and Summer Beans dish pairs well with grilled chicken or tuna. It would be equally delicious with mint, parsley or a combination of fine herbs.
Author: Martha Stewart
A mixture of grains often served as a warm breakfast cereal, Kashi's 7 Whole Grain Pilaf also works beautifully as a savory side dish.
Author: Martha Stewart
Thick buttermilk makes a great base for a creamy dressing with less fat and tons of flavor in this delicious Pasta Salad with Buttermilk Dressing.
Author: Martha Stewart
Serve this arugula salad alongside our Ricotta, Lemon, and Arugula Quiche.
Author: Martha Stewart
A rich, runny egg yolk, sunny lemon juice, and a bit of olive oil make an instant dressing for this Roasted-Vegetable Salad with Poached Eggs. Serve it for breakfast or brunch.
Author: Martha Stewart
Avocado is rich in the healthful fats that can raise levels of HDL ("good") cholesterol. Cantaloupe and papaya are high in potassium, which helps regulate blood pressure.
Author: Martha Stewart
Deep-hued lentils and roasted beets make a delicious combination.
Author: Martha Stewart
Pair this bright side with broiled salmon, lamb chops, or grilled fish.
Author: Martha Stewart
Pair this delicious veggie-packed potato salad with our Honey-Soy Glazed Chicken for a dinner the whole gang is sure to stick around for.
Author: Martha Stewart
Use the ripest, juiciest pears you can find for this tasty winter salad.
Author: Martha Stewart
Blanch the beans so that they keep their crisp bite, as well as their bright and bold colors.
Author: Martha Stewart
This recipe for marinated cucumber salad with ricotta salata comes from "Scott Conant's New Italian Cooking." It makes for a delicious summer side dish.
Author: Martha Stewart
Pair this delicious salad with Ginger Chicken Under a Brick for a mouthwatering meal.
Author: Martha Stewart
Green lentils are delicate in flavor and hold their shape during cooking. Brown lentils can be used instead.
Author: Martha Stewart
Tangerine vinaigrette is tossed with fresh endive. A mixture of almonds, feta, and oregano adds a sweet, salty, aromatic finish to the crisp, tangy salad.
Author: Martha Stewart
Blue cheese provides a needed spark to basic iceberg lettuce here.
Author: Martha Stewart
This fresh spring salad is loaded with healthy fava beans (a good source of dietary fiber and protein), baby turnips (for vitamin C), and pea shoots (for vitamins A, C, and folic acid). Top with Grilled...
Author: Martha Stewart
This slaw from TV chef Sarah Mastracco is a flavorful complement to her Japanese-Style Fried Chicken recipe.
Author: Martha Stewart
This salad combines crisp chicory with slices of oven-roasted acorn squash. A kiss of maple syrup draws out the natural sweetness of the squash. An aromatic hazelnut vinaigrette can be drizzled over the...
Author: Martha Stewart
Try this nutty salad as a side dish or serve it over greens for a light meal.
Author: Martha Stewart
Author: Martha Stewart
Cranberry dressing gives this slaw its tang.
Author: Martha Stewart
Cream is brightened with lemon-fresh juice and zest-and used to coat tender butter lettuce in this simple green salad. The leaves are artfully arranged by size on each plate.
Author: Martha Stewart
In this take on the green-bean casserole, cheese ravioli replaces the heavy mushroom soup, while sauteed shallots and crunchy toasted almonds stand in for the fried onions.
Author: Martha Stewart
A classic cucumber salad gets new life from the flavor of grilled beets.
Author: Martha Stewart
An Indian simmer sauce adds big flavor to dishes like this potato salad.
Author: Martha Stewart
Author: Martha Stewart
Our Mediterranean-stylewhite bean salad is emboldenedwith red wine vinegar and thyme; pair itwith a soft cheese and spicy, dried sausage.
Author: Martha Stewart
Author: Martha Stewart
Juicy beefsteak tomatoes, sweet watermelon, and crisp fennel combine to create a refreshing end-of-summer salad.
Author: Martha Stewart
This Middle Eastern-inspired salad is beautifully fragrant, thanks to fresh cilantro. Toasted almonds add crunch.
Author: Martha Stewart
Basil pesto and tangy Greek yogurt are the power couple behind this fresh, flavorful potato salad. You can use store-bought pesto for the sauce in a pinch.
Author: Martha Stewart