As summer winds down, combine cucumbers with a taste of fall -- apples and fennel -- in this crunchy salad. Cottage cheese makes it substantial enough for lunch.
Author: Martha Stewart
Tender, roasted beets and red onions pickled in rice-wine vinegar give this salad a distinctive flavor.
Author: Martha Stewart
This is a healthy salad that's perfect when paired with a simple sandwich for a light lunch.
Author: Martha Stewart
Use bok choy (also called Chinese white cabbage) to give slaw an Asian flair. Season the lemonydressing with fresh grated ginger.
Author: Martha Stewart
Our Spicy Asian Dressing makes this cucumber salad stand out.
Author: Martha Stewart
Make this simple salad in just minutes, and take it to work with a slice or two of bread or a pita.
Author: Martha Stewart
Haricots verts pair well with lamb; their crunch and acidity balance the richness of the meat.
Author: Martha Stewart
If your beets are large, cut them down to size so that they roast more evenly--and more quickly.
Author: Martha Stewart
This superfood salad uses the ancient whole grain farro as its base, it has a nutty flavor and satisfying chew (not to mention eight grams of fiber per serving). To compliment and add texture to every...
Author: Lauryn Tyrell
Cooking the pasta and the broccoli together makes this easy salad even simpler.
Author: Martha Stewart
Sunny-side up eggs cook in the wink of an eye, ready to top a spinach salad with potatoes that are sautéed in the same skillet.
Author: Martha Stewart
Juicy green beans and tangy feta cheese pair well with Grilled Butterflied Leg of Lamb.
Author: Martha Stewart
Anise-flavored fennel pairs nicely with sweet apples and earthy carrots for a crunchy slaw.
Author: Martha Stewart
This colorful salad is a healthy and tasty side dish.
Author: Martha Stewart
Make-ahead and mayo-free, this potluck-friendly salad combines raw green beans, which are softened by the vinaigrette, with creamy white and pink beans and wilt-proof parsley.
Author: Martha Stewart
This sweet and spicy salad makes the perfect weeknight appetizer.
Author: Martha Stewart
This crunchy, spicy side is perfect with our Honey-Teriyaki Chicken.
Author: Martha Stewart
Georgian home cook Louise Brescia of Atlanta shares an herbed potato salad that's great with burgers and barbecue.
Author: Martha Stewart
Dandelions' sawtooth leaves bring a pleasant bitterness to the table. They're best picked when tender, before the plant blooms, and they can be served raw or cooked.
Author: Martha Stewart
Feeling a bit stuffed after the big holiday meal? Pass around a tangy and refreshing salad like this one; it will reset appetites and get everyone excited for dessert.
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, curry powder, cilantro, and onions.
Author: Martha Stewart
This recipe is from the " Martha Stewart's Dinner at Home" cookbook.
Author: Martha Stewart
Pressure-cooked black beans (time to break out that Instant Pot!) meet cool cucumbers and bright cilantro, lime, and feta in this refreshing side dish that's ideal year-round. This recipe appears in our...
Author: Martha Stewart
This flavorful slaw is bursting with vitamin C courtesy of raw red cabbage.
Author: Martha Stewart
Sauteed red cabbage is at once colorful and comforting as the weather cools.
Author: Martha Stewart
An untraditional take on coleslaw, this salad has thinly sliced kale tossed with crunchy bell pepper and carrot slices. The slaw is finished with a salty peanut dressing and adds a fresh, vibrant note...
Author: Martha Stewart
If you're looking for a tasty vegetable for stir-fries, grilling, or salads, try bok choy. Bok choy is especially delicious when eaten raw. Just slice it up, toss with a light dressing, and enjoy.
Author: Martha Stewart
Do as chef Chris Fischer does and cook an extra batch of the baby red beets. Toss them whole with salt, pepper, and a tablespoon of red-wine vinegar, and then serve them as an hors d'oeuvre.
Author: Martha Stewart
Kamut is an ancient grain that's twice as big as wheat and boasts a buttery flavor and toothsome bite. It's the perfect partner for coriander-roasted squash and carrots.
Author: Martha Stewart
This recipe, courtesy of Martha's daughter Alexis, takes full advantage of summer's availability of fresh vegetables. The trick is to cut all of the vegetables into similar-size pieces so that each forkful...
Author: Martha Stewart
Spoon this cool lentil salad, sent to us from Harriet Goldman of Great Neck, New York, over endive or another crisp lettuce such as romaine.
Author: Martha Stewart
As an alternative to salad, try this fresh and crunchy slaw.
Author: Martha Stewart
Two juices, pineapple and lime, are used for a dressing in this slaw.
Author: Martha Stewart
This quick-cooking, whole-grain side is good with broiled salmon, roast chicken and Balsamic Steak with Garlic Zucchini.
Author: Martha Stewart
Dress up an arugula salad with colorful oranges and beets, using this simple recipe from "Everyday Food: Fresh Flavor Fast."
Author: Martha Stewart
Other mix-ins include sliced black olives, chopped fresh parsley, chopped fresh chives, walnut pieces, chopped dill pickles, and capers.
Author: Martha Stewart
Author: Martha Stewart
Nutritious spinach gets a protein boost from walnuts and eggs.
Author: Martha Stewart
Author: Martha Stewart
Serve this colorful side dish with Marinated Flank Steak.
Author: Martha Stewart
Author: Martha Stewart
This salad incorporates seasonal fruits and vegetables and uses simple techniques to enhance their flavor.
Author: Martha Stewart
This healthy spinach salad recipe comes from Alison Vanek of White Plains, New York.
Author: Martha Stewart
This grain and vegetable dish is a perfect complement to a main course but flavorful enough to steal the show.
Author: Martha Stewart
Author: Martha Stewart
Red chile and limejuice impart a bracing freshnessto the dressing for corn-and-mango salad; the salad's flavorssoften the assertiveness of the vinaigrette's.
Author: Martha Stewart
The verdant taste of crisp-tender haricots verts (slender French green beans) combined with tangy Dijon mustard makes for a perfect picnic side dish. If you can't find haricots verts, use the thinnest...
Author: Martha Stewart
Ricotta salata is an aged salted ricotta cheese. You can substitute another salted, crumbly cheese, such as feta.
Author: Martha Stewart