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Salads

Explore 1301 recipes, 60 articles, 49 galleries, 344 videos, and more

Arugula Salad with Strawberries

Time:15 mins
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Corn and Scallion Salad

Time:10 mins
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Fennel, Orange, and Olive Salad

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Emeril's Shrimp and Avocado Salad with New Orleans-Style Remoulade Sauce and Baby Greens

Ingredients
  • 6 cups mixed baby lettuce leaves, such as lollo rossa, red oak, red leaf, mizuna, arugula, and tatsoi
  • New Orleans-Syle Remoulade Sauce, chilled
  • Coarse salt and freshly ground black pepper
  • 16 small grape or cherry tomatoes, halved
  • 1 tablespoon extra-virgin olive oil
  • 2 Hass avocados, peeled and pitted
  • Emeril's Simple Boiled Shrimp, chilled
  • 1/4 cup thinly sliced scallions, for garnish
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Shrimp Salad Canapes with Endive

Ingredients
  • 2 cups water
  • 1 cup dry white wine, such as Sauvignon Blanc
  • 2 teaspoons coarse salt
  • 1 dried bay leaf
  • 1 pound medium shrimp, peeled and deveined, tails removed
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon white-wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup plus 2 tablespoons creme fraiche
  • 2 tablespoons finely chopped shallot
  • 2 tablespoons minced fresh chives
  • 2 small Belgian endives
  • Thin crackers, for serving
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Avocado Salad Mini Meal

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Endive Salad with Grapefruit and Chevre

Ingredients
  • 1 to 2 grapefruits
  • 1 medium shallot
  • 1/2 teaspoon champagne vinegar
  • 1 teaspoon pink peppercorns
  • 1/2 teaspoon sea salt or coarse salt
  • 2 tablespoons extra-virgin olive oil
  • 2 Belgian endives
  • 4 celery stalks, thinly sliced on the diagonal (2 tablespoons leaves reserved for sprinkling)
  • 2 ounces chevre (soft goat cheese; about 1/2 small log), cut into four 1/2-inch rounds
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Oranges with Olives, Parsley, and Paprika

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Chicories with Pears and Goat Cheese

Ingredients
  • 2 ripe pears, such as Bartlett or Comice
  • 3 tablespoons freshly squeezed lemon (juice 1 lemon)
  • 1 head frisee (7 ounces), torn into bite-size pieces
  • 1/2 head radicchio (3 ounces), torn into bite-size pieces
  • 1 head Belgian endive (3 ounces), leaves separated
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper, to taste
  • 3 ounces soft goat cheese, crumbled
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Beet and Tomato Salad

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