Celery and onions are a refreshingly crunch addition to this creamy pasta salad.
Author: Martha Stewart
Pack this zesty salad for lunch -- the chickpeas and almonds will keep you full all afternoon.
Author: Martha Stewart
A make-ahead barley salad that has plenty of bold North African flavor thanks to preserved lemon, oil-cured olives, and cilantro. Perfect for potlucks (no mayo here!), this salad is also a bonus for the...
Author: Martha Stewart
The goat-cheese discs can be prepared through step 2 up to a day ahead. Cover with plastic wrap, and keep in the refrigerator. Before cooking, brush disks with oil.
Author: Martha Stewart
Spring is the season for fresh fava beans -- tan flat beans that resemble limas, though not as starchy. Pino Luongo, of Coco Pazzo in NYC, tosses favas with baby greens and fresh Pecorino cheese.
Author: Martha Stewart
Lemon juice gives orzo and roasted carrots a bright, fresh taste.
Author: Martha Stewart
Briny capers infuse this lemony vinaigrette. When tossed with a mix of bitter arugula and radishes, the salad symbolizes one of the traditional elements on the seder plate.
Author: Martha Stewart
You can serve this healthy salad as an appetizer, side dish, or as simple snack.
Author: Martha Stewart
This Dilled Cucumber Salad is great for a picnic, or it can be served as a side for lunch or dinner.
Author: Martha Stewart
This salad, a refreshing change from lettuce, is good with roasted chicken, grilled steak or pan-roasted fish
Author: Martha Stewart
Whatever herbs you have on hand -- basil, parsley, cilantro, mint, you name it -- can be used up in this salad. This recipe is adapted from Jennifer Trainer Thompson's "Jump Up and Kiss Me" (Ten Speed;...
Author: Martha Stewart
In orange season, here's a salad that will make this fruit your main squeeze.
Author: Martha Stewart
Toasting the walnuts deepens their flavor. The olive oil they're cooked in is used to dress the salad.
Author: Martha Stewart
Big cubes of bread in this traditional Italian salad soak up the zesty dressing; white beans and provolone pump up the protein for a well-balanced vegetarian meal.
Author: Martha Stewart
Caramelized hazelnuts flavored with fresh rosemary and lemon set this slaw-like Brussels sprout salad apart.
Author: Martha Stewart
Beets add not only bright-red color to this arugula side salad but also lots of nutrition. Peeling and cutting the beets into small pieces reduces their cooking time.
Author: Martha Stewart
In a coarsely cut cabbage-and-daikon-radish slaw, many of the components -- the peanut dressingwith ginger and soy sauce, as well as the daikon -- give it an unmistakably Asian character.
Author: Martha Stewart
Author: Martha Stewart
Packed with protein in the form of edamame, this watercress chopped salad has a satisfying crunch thanks to ingredients like cucumber, celery, and apple, and provides a serving of healthy, brain-boosting...
Author: Greg Lofts
For the sweetest flavor, enjoy this fruit salad at room temperature.
Author: Martha Stewart
This is your chance to try oyster or cremini mushrooms, if you haven't already, in this warm salad.
Author: Martha Stewart
Martha pairs raw cauliflower with cooked green beans and roasted chickpeas for a satisfying yet healthy side dish.
Author: Martha Stewart
Romaine lettuce, carrots, and celery are complemented by a rich, tangy blue-cheese dressing.
Author: Martha Stewart
The mild Japanese peppers known as shishitos are most often vibrant green but can also be yellowish green or bright ruby red. Here, they're cooked over high heat, then paired with cool, sweet honeydew,...
Author: Martha Stewart
This colorful side dish pairs well with steak, chicken, pork, or fish. Try it with our Barbecued Chicken.
Author: Martha Stewart
Serve this bright and acidic salad with a hearty soup.
Author: Martha Stewart
Wheatberries -- whole, unprocessed wheat kernels -- are available at any health-food store and should be soaked overnight to facilitate cooking the next day. They contain oils that turn rancid quickly....
Author: Martha Stewart
An inspired way to use up leftover rice! The grains are amped up with grated zucchini, Parmesan, lemon zest, and fresh mint before being fried into a golden brown pancake.
Author: Martha Stewart
This recipe adapted from Suzanne Goin's "Sunday Suppers at Lucques: Seasonal Recipes from the Market to Table" (Knopf, 2005).
Author: Martha Stewart
A light, low-fat buttermilk dressing replaces the rich remoulade sauce in this version of the bistro classic celery remoulade.
Author: Martha Stewart
Enliven your salad with these cheese crisps.
Author: Martha Stewart
This frisee fall salad featuring cranberries and pistachios works well as a side dish for Thanksgiving turkey or everyday seared pork chops or lamb.
Author: Martha Stewart
Serve this warm mayo-free potato salad with roasted lamb or broiled fish fillets.
Author: Martha Stewart
Pretty-in-pink melon, all grown up, energizes this spirited salad.
Author: Martha Stewart
Raw celery and a bright vinaigrette give winter greens a fresh edge, while a garnish of pan-fried shallots makes croutons obsolete.
Author: Martha Stewart
Quinoa has an impressive protein profile. It contains amino acids not normally found in grains, and it cooks in 15 minutes. In this Quinoa and Corn Salad with Pumpkin Seeds inspired by the flavors of Latin...
Author: Martha Stewart
Author: Martha Stewart
In this crunchy superfood slaw, protein-rich yogurt lends a low-fat creaminess to the dressing that coats the chopped blend of kale, cabbage, carrots, and mixed seeds.
Author: Lauryn Tyrell
Baby spinach and red mustard leaves are more tender and spicy than the familiar varieties of those greens. You can use other spicy baby lettuces, such as chard and tatsoi, or look for packaged blends (sometimes...
Author: Martha Stewart
This deceptively simple and well-balanced salad combines a variety of flavors and textures -- tart, creamy, peppery -- and comes together in a snap.
Author: Martha Stewart
Peel away the tough exterior of a rutabaga to discover a hearty, firm flesh that's tasty and filling. In addition to this light potato salad, add rutabagas to rustic vegetable soups, or roast them along...
Author: Martha Stewart
While the rest of the meal is on the grill, toss together this cool steakhouse salad.
Author: Martha Stewart
Add a tangy contrast to your meal with our crisp slaw of celery and endive.
Author: Martha Stewart
In this take on Italy's caprese salad, fresh parsley replaces the traditional basil and olives are added to give the dish a pleasantly briny element.
Author: Martha Stewart
A variety of fall vegetables are roasted in the oven until crisp, then drizzled with a roasted-garlic dressing and served on a bed of baby kale.
Author: Martha Stewart
A perfect side to an easy weeknight main or a dinner party entree, this easy fennel-and-avocado salad doesn't need a vinaigrette. The bright and juicy segments of satsuma mandarin provide pops of acidity...
Author: Lauryn Tyrell
Smooth yogurt infused with garlic and herbs, crisp toasted grape leaves, and a chunky blend of chickpea, cucumber, hot pepper, and scallion make this salad especially appealing.
Author: Martha Stewart
A romaine salad is ideal for buffet-style dinners, holding up longer than one made with more delicate lettuces.
Author: Martha Stewart