Whether eaten warm or out of the fridge, this bright, crunchy potato salad pairs perfectly with grilled meats like pork, steak or chicken.
Author: Martha Stewart
This tangle of cabbage and carrot is dressed with a balance of tangy mustard, mayonnaise, and creamy sour cream to create the standard slaw.
Author: Martha Stewart
These fresh green beans help balance out the richness of the rest of the Thanksgiving meal.
Author: Martha Stewart
Combining the potatoes with the vinegar mixture while they're still hot allows them to absorb it all for a more flavorful salad.
Author: Martha Stewart
If preparing this salad ahead of time, add all the ingredients to the vinaigrette with the exception of the spinach, then add the spinach on top and let stand until ready to toss.
Author: Martha Stewart
Serve this flavorful side dish with our Trout Grenobloise.
Author: Martha Stewart
In this healthy rendition of the classic salad, nonfat yogurt replaces mayonnaise. It also includes fewer walnuts -- and these are toasted to bring out their flavor.
Author: Martha Stewart
This vibrant salad is good with grilled or broiled salmon or sea bass, or roasted chicken.
Author: Martha Stewart
Serve this asparagus salad with Crawfish Etouffee, both recipes courtesy of chef Emeril Lagasse, for a delicious dinner sure to satisfy any seafood lover.
Author: Martha Stewart
This easy vinaigrette is made with a handful of pantry-friendly ingredients and comes together with just a few shakes of a mason jar! The possibilities using this versatile dressing go way beyond the salad...
Author: Martha Stewart
This Green Salad with Basic Vinaigrette is the perfect side dish to any meal.
Author: Martha Stewart
Crisp romaine, pepper-and-butter croutons, and grated Parmesan are tossed with traditional Caesar dressing.
Author: Martha Stewart
Our recipe is a variation on classic American-style potato salad. Warm potatoes are sprinkled with vinegar, dressed in mayonnaise, and mixed with hard-boiled eggs, celery, cornichons, and scallions.
Author: Martha Stewart
Salad greens should be crisp, with firm outer leaves. They should also smell sweet, not bitter, for the freshest dish.
Author: Martha Stewart
Apples and grapes, which shine at this time of year, take center stage in this mayo-free reinterpretation of Waldorf salad. Toasted pecans offer some crunch.
Author: Martha Stewart
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 a julienned cut.
Author: Martha Stewart
An Italian remix on pasta salad that's sure to be the star of the party. Short, curly gemelli or fusilli noodles are perfect in this summery dish, as they leave room for other ingredients in every forkful,...
Author: Martha Stewart
Inspired by a 1960s classic, this side dish calls for Arborio rather than conventional rice, resulting in a chewy and creamy texture.
Author: Martha Stewart
Frisee has a slightly bitter taste and crisp, curly leaves. Pair it with a tangy vinaigrette for an easy side dish.
Author: Martha Stewart
A delicious Dijon vinaigrette brings all the ingredients together in this simple salad.
Author: Martha Stewart
Nothing compares to the juiciness of summer tomatoes. Go beyond the expected with this showstopping salad.
Author: Martha Stewart
Take advantage of your tomato haul and create this simple -- and simply delicious -- summer salad.
Author: Martha Stewart
Using vinegar and mustard in addition to the usual mayonnaise is the secret to a perfectly balanced potato salad. To save time, chop the celery, scallions, and cornichons for the dressing while the spuds...
Author: Martha Stewart
In this fresh take on tabbouleh, trade bulgur for brown rice, then toss with heirloom tomatoes, cucumbers, parsley, mint, and feta. A couple spoonfuls of sherry vinegar tie it all together.
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 wild rice dish is even better when dressed a day ahead; cover and refrigerate. Then bring to room temperature and garnish with almonds before serving.
Author: Martha Stewart
Try substituting green beans with haricots verts or wax beans in this recipe, depending on what's available at the market.
Author: Martha Stewart
This salad sounds simple, but the flavors meld together perfectly, making it a go-to recipe.
Author: Martha Stewart
Napa cabbage, with its long crinkled leaves, is more delicate in flavor than green or red cabbage.
Author: Martha Stewart
Use the tender meat from our Easy Pork Shoulder for these tasty sandwiches.
Author: Martha Stewart
As the tomato vines burst forth with the vibrant and versatile summer fruit, let them land on this plate of chicken-and-eggplant "caprese." This riff on the beloved Italian salad adds grilled chicken breast,...
Author: Sarah Carey
This Quick Cucumber and Red-Onion Pickled Salad is best when served very cold.
Author: Martha Stewart
This salad is highlighted by different greens, a bit of real maple syrup and crumbled blue cheese.
Author: Martha Stewart
This side dish pairs well with pan-roasted fish or roasted beef or chicken.
Author: Martha Stewart
This warm flavorful salad goes well with pork chops, salmon burgers, or chicken cutlets.
Author: Martha Stewart
Using Savoy cabbage and swapping out most of the traditional mayonnaise for sour cream take this crunchy coleslaw to the next level.
Author: Martha Stewart
The vibrant colors of this green bean, corn, and tomato salad come from an artful blend of late-summer vegetables.
Author: Martha Stewart
Need an on-the-go lunch idea? This simple salad, topped with fruit, walnuts and low-fat plain yogurt, is a perfect option.
Author: Martha Stewart
Put one slice of garlic in the oil when you first turn on the heat. When it sizzles, your oil is ready for the rest of the garlic.
Author: Martha Stewart
The variety of seeds and the kale make this a distinctive twist on coleslaw.
Author: Martha Stewart
No mayo here! Boiled new potatoes are smashed and tossed with red-wine vinegar, lemon, and olive oil while still warm, then finished with parsley and oregano for a fresh, herby take on the classic.
Author: Martha Stewart
The cranberries and spicy almonds give this salad a sweet, spicy kick.
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
The classic flavor combination of fennel and orange makes a wonderful winter salad.
Author: Martha Stewart
As a side dish for supper or a main course for lunch, this salad gets its fresh taste and pretty color from curry powder and mint.
Author: Martha Stewart
Dried cranberries add not just flavor, but lots of color, to this bed of salad greens.
Author: Martha Stewart
Sometimes the best salad is the simplest one -- this dish features buttery Boston lettuce, shaved Parmesan, and a classic vinaigrette.
Author: Martha Stewart