Don't even think about throwing out your broccoli stems. Use a mandoline to slice vegetables into planks, then stack and slice crosswise with a knife for...
Author: Martha Stewart
This tasty salad can marinate for up to a day, which lets the cauliflower soak up the dressing. It's delicious chilled or at room temperature.
Author: Martha Stewart
This simple slaw is great for picnics or backyard barbecues. Fennel updates the classic recipe by adding a sweet licorice flavor.
Author: Martha Stewart
Author: Martha Stewart
In this variation on classic American-style potato salad, warm potatoes are sprinkled with vinegar, dressed in mayonnaise, and mixed with hard-boiled eggs,...
Author: Martha Stewart
Fennel gives this salad its signature crunch and lends a sweetness to balance the red onions and parsley.
Author: Martha Stewart
Salads aren't just about greens! This refreshing and light pasta salad with corn, leeks, tomatoes, lemon and ricotta is sure to satisfy.
Author: Martha Stewart
This delicious recipe is courtesy of Clay Aiken, from "American Idol." It will definitely be a great addition to any summer get-together!
Author: Martha Stewart
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...
Author: Martha Stewart
Grilled peppers and red onion are combined with briny feta and herb-coated cannellini beans in this take on a Lebanese fattoush salad. Pita chips and a...
Author: Lauryn Tyrell
This quick-to-prepare summer salad is a delight at lunch or dinner.
Author: Martha Stewart
This salad with homemade dressing is a good fit with meat, poultry, or fish.
Author: Martha Stewart
When buying grapes, look for ones that are plump and firmly attached to the stems, and have smooth unbroken skins.
Author: Martha Stewart
Author: Martha Stewart
Buttery toasted pine nuts, salty Pecorino Romano, and fragrant basil add intrigue to this simple summer side dish.
Author: Martha Stewart
Two juices, pineapple and lime, are used for a dressing in this slaw.
Author: Martha Stewart
Also known as a "Mexican potato," jicama's flavor is often described as a cross between a potato and an apple -- it's the perfect crunchy, juicy addition...
Author: Martha Stewart
An orange-mustard vinaigrette perfectly complements mellow fennel and peppery arugula in this easy-to-make salad.
Author: Martha Stewart
This feta- and cilantro-specked salad is particularly good with poached chicken, grilled steak, or burgers.
Author: Martha Stewart
The quinoa adds protein as well as a chewy texture to this meatless main dish. The heat of the cooked quinoa and mushrooms helps wilt the spinach; the...
Author: Martha Stewart
Figs add a lovely sweetness to this classic salad combination.
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
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...
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...
Author: Martha Stewart
Grain salads are ready in a flash and substantial without weighing you down-a perfect choice for lunch. This colorful tumble of tomatoes, corn, and squash...
Author: Sarah Copeland
This salad -- boasting tangy apples, funky Gorgonzola, and crunchy hazelnuts -- is satisfying enough to pack for a light lunch.
Author: Martha Stewart
Bartlett pears have a soft, sweet flesh that makes them wonderful for baking.
Author: Martha Stewart
Author: Martha Stewart
Fresh raw vegetables require few embellishments to highlight their flavors.
Author: Martha Stewart
Sweet potatoes are wonderful in salads, especially when tossed with a ginger-and-scallion dressing.
Author: Martha Stewart
This Quinoa Salad With Corn and Red Pepper is a satisfying and nutritious meal. Called a supergrain, quinoa dates back to the Incan civilization. It has...
Author: Martha Stewart
This simple side of sauteed shredded brussels sprouts goes well with pork chops, sea scallops, or roasted chicken.
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...
Author: Martha Stewart
A lively pasta salad where the orecchiette serve as little bowls for salty, soft cheese, crunchy celery, and briny olives. Chickpeas provide protein in...
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
This side requires little work. Serve with our Grilled Chicken Sandwich with Mustard.
Author: Martha Stewart
Author: Martha Stewart
This salad is great for a picnic, or it can be served as a side for lunch or dinner.
Author: Martha Stewart
Quinoa with parsley and cucumber forms a fresh take on tabbouleh in this healthy salad.
Author: Martha Stewart
Summertime meals just got easier thanks to this warm spinach salad.
Author: Martha Stewart
Author: Martha Stewart
Pretty-in-pink melon, all grown up, energizes this spirited salad.
Author: Martha Stewart
For this late-summer side dish, beets can be roasted, refrigerated overnight, and then combined at the last minute with heirloom tomatoes, extra-virgin...
Author: Martha Stewart
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...
Author: Martha Stewart
Serve this bright and acidic salad with a hearty soup.
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,...
Author: Greg Lofts
Myriad flavors combine to create this tasty slaw, which can be served atop our Chorizo con Queso Tortas.
Author: Martha Stewart
Add a tangy contrast to your meal with our crisp slaw of celery and endive.
Author: Martha Stewart