facebook share image   twitter share image   pinterest share image   E-Mail share image

Raw Snap Pea Salad

Serve this light, bright salad for lunch with a piece of grilled chicken or fish.

Author: Martha Stewart

Cherry Tomato Salad

Fresh parsley adds another layer of flavor to this side dish.

Author: Martha Stewart

Iceberg Wedges with Gorgonzola Dressing

This simple salad gets its zing from crumbled Gorgonzola cheese in the dressing.

Author: Martha Stewart

Wheat Berry Salad

This vegetarian dish is refrigerated overnight so the flavors can develop.

Author: Martha Stewart

Raw Corn and Zucchini Salad

This salad pairs well with steamed fish, sauteed shrimp or scallops.

Author: Martha Stewart

Couscous Salad with Broccoli and Raisins

Chickpeas and feta take care of the protein requirement, olive oil brings good fats, and whole-wheat couscous and broccoli make up the healthy carbohydrates.

Author: Martha Stewart

Sweet Peas with Shallots and Gem Lettuce

Caramelized shallots and sauteed lettuce enhance the sweetness of fresh peas in this warm spring salad.

Author: Martha Stewart

Vegetable Barley Salad

This quick-cooking, whole-grain side is good with sauteed tofu, Italian sausage, or Garlic-Lemon Pork.

Author: Martha Stewart

Pickled Red Cabbage Slaw

As a side dish, pickled cabbage slaw serves as a bracing contrast to the richness of braised meat. Serve this alongside Juki's Short Ribs.

Author: Martha Stewart

Radish and Fennel Salad

To achieve perfect, thin slices of radish, use a mandoline.

Author: Martha Stewart

Watermelon and Tomato Salad with Basil Oil

A basil-infused oil makes a sweet, herbaceous dressing for summer produce and creamy goat cheese.

Author: Martha Stewart

Toasted Couscous Tabbouleh

In our version of tabbouleh, tender pearls of Israeli couscous replace bulghur wheat for a chewier texture. Fresh mint and parsley add vibrant flavor.

Author: Martha Stewart

Beet, Fennel, and Carrot Salad

A vinaigrette made with citrus and fennel seeds brightens this colorful, crunchy salad made with beets and carrots.

Author: Martha Stewart

Roasted Pears and Sweet Potatoes

Bartlett pears have a soft, sweet flesh that makes them wonderful for baking.

Author: Martha Stewart

Asparagus and Pea Shoot Salad

Raw asparagus, peas, and wispy pea shoots are tossed in a creamy, tangy buttermilk dressing laced with tarragon and other herbs.

Author: Martha Stewart

Crisp Celery Salad

Look for a bunch of celery with the leaves intact so you can use them in the salad -- they add lots of flavor.

Author: Martha Stewart

Kohlrabi Slaw

Author: Martha Stewart

Zucchini Slaw

Pair this light, crisp zucchini slaw with grilled fish or chicken.

Author: Martha Stewart

Open Faced Egg Salad Sandwiches

These classic Open-Faced Egg Salad Sandwiches are a filling and economical lunch.

Author: Martha Stewart

Kohlrabi, Apple, and Mint Slaw

Crisp matchsticks of slightly peppery kohlrabi and sweet apple are tossed with a lively lime dressing, fresh herbs, and for just a hint of heat, sliced Fresno chile.

Author: Martha Stewart

Persimmon, Beet, and Citrus Salad

Persimmon trees have long been prized by the nation's gardeners for ornamental landscaping, but the fruit's tart, mellow-sweet flavor is also a rare treat for cooks.

Author: Martha Stewart

Avocado, Beet, and Orange Salad

This hearty fall salad is full of flavor and studded with crispy homemade croutons.

Author: Martha Stewart

Cucumber and Jicama Slaw

A chili-spiced slaw of julienned cucumber and jicama pairs well with pork tacos, fajitas, or grilled shrimp.

Author: Martha Stewart

Tossed Green Salad

This is a very simple salad to go with a big pasta or steak meal.

Author: Martha Stewart

Beet, Carrot, and Watercress Salad

The beets and carrots can be prepared in advance and incorporated with the rest of the ingredients just before serving.

Author: Martha Stewart

Cucumber and Watermelon Salad

If not serving this Cucumber and Watermelon Salad immediately, leave out the salt. Refrigerate salad, covered, up to four hours; just before serving, toss with salt.

Author: Martha Stewart

Corn Salad

A hint of lime and fresh herbs bring a flavor boost to this simple, make-ahead corn salad that's ideal for summer.

Author: Martha Stewart

Roasted Eggplant Salad

In Greece, this dish is called melitzanosalata. The eggplants can be grilled instead of broiled.

Author: Martha Stewart

Spinach and Goat Cheese Salad

Figs add a lovely sweetness to this classic salad combination.

Author: Martha Stewart

Crunchy Jicama, Apple, and Carrot Slaw with Creamy Orange Dressing

This special Crunchy Jicama, Apple, and Carrot Slaw with Creamy Orange Dressing adds unexpected crunch and bright citrus flavor to barbecue main course dishes.

Author: Martha Stewart

Spicy Shredded Napa Cabbage Salad

A red chile mixed into this crunchy salad provides the perfect amount of heat (in flavor, not temperature).

Author: Martha Stewart

Iceberg Wedges with Buttermilk Blue Cheese Dressing

These delicious iceberg wedges with buttermilk blue cheese dressing make a tasy side salad.

Author: Martha Stewart

Julienned Carrot and Kale Salad

A touch of honey mellows out the lemon-Dijon vinaigrette in this simple side, while a sprinkling of hempseeds gives the salad an extra healthy boost.

Author: Martha Stewart

Golden Beet Salad

Bright, earthy golden beets are mixed with slender haricots verts, basil, and tart goat cheese -- all dressed with a homemade Dijon-shallot vinaigrette. Enjoy this alongside our Veggie Burgers.

Author: Martha Stewart

Shaved Radish, Fennel, and Parmesan Salad

Enjoy this crisp, refreshing slaw on its own or pair it with a hearty main. The mellow flavor of raw fennel balances the radishes' spicy bite. Nutty Parmesan brings it all together.

Author: Martha Stewart

Green Beans with Dried Cranberries

Dried cherries can be used in place of the tart cranberries.

Author: Martha Stewart

Spinach Salad with Mushrooms and Parmesan

Quick homemade rye croutons give an unexpected hit of flavor and crunch to the familiar combination of spinach and mushrooms.

Author: Martha Stewart

Hearts of Palm and Avocado Salad

Author: Martha Stewart

Jicama and Carrot Slaw

Two juices, pineapple and lime, are used for a dressing in this slaw.

Author: Martha Stewart

Celeriac Salad

Make this salad just before serving to avoid extracting excess moisture from the celeriac and producing a watery dressing. Celeriac is also sold as celery root or celery knob. Use a mandoline to produce...

Author: Martha Stewart

Couscous Salad

This couscous salad incorporates carrots, onions, and peas for a vegetable-filled dish.

Author: Martha Stewart

Chickpea and Cucumber Salad with Fresh Mint

This Chickpea and Cucumber Salad with Fresh Mint is a refreshing minty salad for any time of year.

Author: Martha Stewart

Easy Bulgur Salad

This salad can be made with couscous instead of bulgur. Cook one cup couscous according to package instructions.

Author: Martha Stewart

Raddichio, Endive, And Arugula Salad

This recipe is from the TV kitchen of "The Martha Stewart Show."

Author: Martha Stewart

Shredded Rainbow Salad

He may be a celebrity chef, but to Jamie Oliver's four kids, he's just a dad making a healthy dinner. And it doesn't stop at his own table: He's on a mission to get every child to eat better. This recipe...

Author: Martha Stewart

Carrot Slaw with Caraway and Raisins

An apple-cider vinaigrette complements the earthy, subtle licorice flavor of the crushed caraway seeds and sweet raisins in this zippy carrot slaw.

Author: Martha Stewart

Watercress and Orange Salad

The peppery greens pair well with the sweet citrus in this salad.

Author: Martha Stewart

Pasta Salad with Roasted Broccoli

A high proportion of vegetables turns this Pasta Salad with Roasted Broccoli into a light, nutritious meal.

Author: Martha Stewart