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Kale and Farro Salad with Feta

Other Ideas:
Farro, Kale
This fresh and healthy salad recipe is anything but ordinary. The irresistible combination of dark and leafy kale with farro, a sturdy grain that has a light nutty taste, combined with rich and salty feta, is sure to become one of your quick and easy go-tos this summer. Farro is fairly new to American cooks, but Italians have been eating this ancient grain for more than 2,000 years. Farro is not wheat, but a plant and grain all its own. With a higher fiber and protein content than common wheat, farro is also especially rich in magnesium and B vitamins.

Lemon-Herb Sardine Salad

  • 2 Tbsp extra-virgin olive oil
  • 1 tsp grated lemon zest
  • Juice of 1 lemon
  • 1 tsp Dijon mustard
  • 1 Tbsp rinsed capers
  • 2 Tbsp chopped fresh parsley
  • 1 Tbsp chopped fresh tarragon
  • 2 finely diced stalks celery
  • Two 4.4-oz cans olive-oil-packed (drained) sardines
  • Coarse salt and freshly ground black pepper
  • Lettuce, for serving

Beet, Endive, and Orange Salad

  • 6 large beets, about 2 pounds, scrubbed and stems removed
  • 6 navel oranges
  • 1 tablespoon red-wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 1/2 tablespoons canola oil
  • 1 cup fresh flat-leaf parsley leaves, coarsely chopped
  • 3 heads Bibb lettuce, 1/2 pound, or 1 head Boston lettuce, cut into 1/2-inch strips
  • 2 heads Belgian endive, about 1/2 pound, cut into 1/2-inch pieces
  • 1/4 pound ricotta salata, or feta cheese, crumbled
  • Olive-oil, cooking spray

Making a Salad with Jewel


Shrimp Club Salad

Time:30 mins
  • Salt and pepper
  • 1/2 pound large or jumbo shrimp, peeled and deveined (tails left on)
  • 1/2 loaf rustic bread, crusts removed, cut into 3/4-inch cubes
  • 1 tablespoon olive oil
  • 1/4 cup mayonnaise
  • 2 tablespoon chopped fresh chives
  • 3 to 4 teaspoons lemon juice
  • 4 slices cooked bacon (4 ounces), crumbled
  • 1 romaine lettuce heart, chopped
  • 1 pint large cherry tomatoes, quartered or halved

Salmon and Golden Beet Salad with Crisp Bacon


Spinach Salad with Flan


Grilled Mustard Chicken with Salami and Avocado

Time:50 mins
  • 2/3 cup mayonnaise
  • 1/4 cup Dijon mustard
  • Grated zest of 2 lemons, plus 6 tablespoons juice
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 4 boneless, skinless chicken-breast halves (each about 6 ounces)
  • Safflower oil, for brushing
  • 4 ounces cured salami, cut on the bias into 1/8-inch-thick slices
  • 1 head frisee (about 6 ounces), leaves separated
  • 1 avocado, pitted, peeled, and cut into wedges
  • 1/2 English cucumber, thinly sliced

Chef Portale's Grilled Summer Vegetable Salad