Seedless cucumbers often have small seeds; remove them for this Asian-inspired Cellophane-Noodle Salad recipe. Do not rinse the noodles after cooking; it will make them stick.
Author: Martha Stewart
Cooked until soft, usually-bitter eggplant blends with sweet caramelized shallots and bright basil for a dish that's simply irresistible.
Author: Martha Stewart
Shiro miso, a Japanese soybean-rice paste, imparts a salty-sweet note to this substantial salad.
Author: Martha Stewart
This Pasta Salad with Slow-Roasted Tomatoes and Basil dish can be enjoyed cold or at room temperature-perfect for a potluck or picnic.
Author: Martha Stewart
This crunchy salad is all about the crisp celery. We recommend using flat-leaf parsley for a more intense flavor.
Author: Martha Stewart
Plum-tomato wedges join a baby-arugula salad that features Mediterranean accents, including briny Kalamata olives and sweet green peppers.
Author: Martha Stewart
Paper-thin slices of Vidalia and red onions figure prominently in this contemporary take on a traditional steak house salad.
Author: Martha Stewart
The bright flavor of Lemon-Herb Dressing is all you need to unite the simple ingredients of this easy-to-make Tangy Pasta Salad with Spinach.
Author: Martha Stewart
This kale-and-frisée salad provides a cleansing counterpoint to rich and creamy holiday favorites like mashed potatoes and gravy. Topping it off with celery, hazelnuts, and fried capers for flavor-packed...
Author: Greg Lofts
This colorful summer salad is packed with vitamins. Bright orange carrots scream "beta-carotene" loud and clear. Green beans, peas, and almonds bring vitamin B -- and almonds also add a dose of E to the...
Author: Martha Stewart
This simple and refreshing salad goes well on its own, in a sandwich, or as a side with anything barbecued.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
Serve this crisp salad with our Baked Egg Custard with Cheese.
Author: Martha Stewart
Make this roasted autumn harvest salad for a delicious and healthy side dish. The recipe is featured in "Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook."
Author: Martha Stewart
Herbs and Dijon mustard provide brightness and bite in this barley dish. Use any type of tender green herbs you have on hand, such as basil, mint, chives, parsley, or dill.
Author: Martha Stewart
These creamy spiced beans can be served alongside our Lamb Sausages.
Author: Martha Stewart
This tangy, sweet fruit salad is an easy side for any meal.
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
Raw fennel has a crunch similar to apples and a mild licorice taste. It pairs well with the oranges and olives in this refreshing salad.
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 generous drizzle of red-wine vinaigrette bring crunch...
Author: Lauryn Tyrell
Broccoli stemshave tender hearts. Here,we've tossed them withwhite beans and an oil-and-lemon dressing.
Author: Martha Stewart
Greek yogurt is thicker, creamier, and higher in protein than regular yogurt, so it makes a deliciously creamy dressing with a tang that pairs nicely with beets.
Author: Martha Stewart
Author: Martha Stewart
This bright green salad makes a perfect side for our Lamb Chops with Artichoke Hearts.
Author: Martha Stewart
Caramelized sweet potatoes and red onion pair well with green beans and walnuts. Heads of lettuce cost less than bagged pre-prepped varieties -- they have better flavor, too.
Author: Martha Stewart
This vegetarian dish is refrigerated overnight so the flavors can develop.
Author: Martha Stewart
This simple side of sauteed shredded brussels sprouts goes well with pork chops, sea scallops, or roasted chicken.
Author: Martha Stewart
Dates help balance this salad with their sweetness.
Author: Martha Stewart
This recipe for mustard slaw -- the Memphis version of this classic side dish -- is served at Big Bob Gibson Bar-B-Q in Decatur, Alabama. Like most slaws, this one tastes even better the next day. Choose...
Author: Martha Stewart
A lunchtime bowl includes white beans and broccoli, two foods high in fiber, which can lower cholesterol and may help prevent type-2 diabetes. Tomatoes bring lycopene to the substantial salad.
Author: Martha Stewart
This nutritious, easy-to-make Quinoa and Cucumber Salad makes a smart side dish or a light entree. The recipe comes from "Everyday Food: Fresh Flavor Fast."
Author: Martha Stewart
Serve this rich, zesty combo as a warm salad or over pasta for an even heartier dish.
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
Tart goat cheese gradually melts onto warm vinaigrette-coveredpotatoes to create a creamy coating.
Author: Martha Stewart
Enjoy this satisfying vegetarian main: a generous bulgur salad with crumbled goat cheese and juicy tomatoes.
Author: Martha Stewart
Author: Martha Stewart
This classic salad is even better when made at the height of tomato season -- August and September.
Author: Martha Stewart
A sour cream and buttermilk dressing adds tang to this sweet-and-savory salad.
Author: Martha Stewart
For best flavor and texture, look for large curly-leafed spinach leaves rather than baby spinach in the clamshell container.
Author: Martha Stewart
This colorful side dish pairs well with steak, chicken, pork, or fish. Try it with our Barbecued Chicken.
Author: Martha Stewart
This Red Bean and Rice Salad with Spicy Vinaigrette makes for the perfect meal. Indian basmati and Louisiana popcorn rices are both long-grain varieties of aromatic rice with a subtle, nutty flavor. The...
Author: Martha Stewart
A simple leafy green salad is enhanced by thinly sliced carrots and watermelon radishes and finished with a pickled-shallot vinaigrette and edible flowers. It's a bright and easy side dish to serve alongside...
Author: Martha Stewart
This Boston Lettuce and Cucumber Salad is a perfect summer dish; cool cucumbers will have you made in the shade.
Author: Martha Stewart
Barley and mushrooms are typically united in soup, but they also make an excellent salad. Dill adds sweet, herbaceous notes.
Author: Martha Stewart
Crumble blue cheese over the top of this simple salad for a nice complement to the nuts and fruit.
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 more protein than most grains (5 grams per serving)...
Author: Martha Stewart
Each forkful of this easy make-ahead slaw offers a colorful tangle of zucchini, carrots, bell pepper, onion, and basil.
Author: Martha Stewart
This skillet-cooked winter salad gives the classic blue-cheese-greens-and-nuts combination a new toasty edge.
Author: Martha Stewart
A garlicky fava bean salad brings together the abundant protein and fiber in beans and a slew of antioxidants from corn, cucumber, garlic, and parsley.
Author: Martha Stewart
Fresh produce needs only a light dressing to turn it into a worthy side dish.
Author: Martha Stewart