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Salads

Explore 1301 recipes, 60 articles, 49 galleries, 364 videos, and more

Iceberg Lettuce with Blue-Cheese Dressing and Toasted Almonds

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Tomato, Avocado, and Cilantro Salad

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Chopped Salad for One

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Easter Salad

Ingredients
  • 4 ounces mache roots, trimmed
  • 8 ounces assorted baby lettuces, such as oak, Lolla Rossa, and bibb
  • 1 bunch watercress, stems removed
  • 1 large pink grapefruit
  • 1 small avocado, peeled, pitted, and cut into 1/2-inch cubes
  • 1 red small papaya, peeled and cut in half
  • Papaya Citrus Vinaigrette
  • 1 small red onion, skin removed and sliced into 1/8-inch-thick rounds
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Greek Salad

Ingredients
  • 1 large sweet onion, thickly sliced
  • Extra-virgin olive oil
  • Coarse salt and cracked black pepper
  • 1 large head iceberg lettuce, very thinly sliced
  • 1 1/2 pounds whole trimmed bulbs of fennel, sliced crosswise paper-thin
  • Roasted Bell Peppers, or 4 small store-bought fire-roasted red bell peppers, cut into strips
  • 24 cherry or grape tomatoes, halved
  • 3/4 pound English cucumber, peeled, halved, seeded, and thickly sliced
  • 8 scallions, thinly sliced
  • 1 red onion, very thinly sliced
  • 1/2 cup small fresh dill leaves, coarsely chopped
  • 1/2 cup small fresh flat-leaf parsley leaves, coarsely chopped
  • 1 tablespoon dried Greek oregano
  • About 50 mixed green and black olives in brine and/or oil, pitted and halved
  • 16 whole caperberries
  • 3/4 cup Red Wine and Feta Vinaigrette
  • 2/3 cup crumbled feta cheese
  • 4 pepperoncini, sliced
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Just Salad Immunity Bowl

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Frisee Lardon with Poached Eggs

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Jicama, Beet, and Orange Salad

Ingredients
  • 4 large beets, peeled and green tops removed
  • Coarse salt
  • 3 seedless oranges
  • 5 tablespoons freshly squeezed lime juice
  • 2 1/2 tablespoons freshly squeezed orange juice
  • 1 teaspoon sugar
  • 1/4 cup peanut oil, preferably unrefined
  • 1 medium jicama, brown skin and exterior layer removed, cut into 4-by-2-inch slices
  • 4 cups wild baby arugula
  • 2/3 cup roasted, salted peanuts
  • 1 piece sugar cane (3 to 4 inches), peeled and cut lengthwise into slivers
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Provencal Green Salad

Ingredients
  • 2 small red new potatoes
  • Coarse salt and freshly ground pepper
  • 1/4 pound green beans, trimmed and cut into thirds
  • 1/4 cup oil-cured black olives, such as Moroccan
  • 1 rib celery, thinly sliced on the bias
  • 1 hard-boiled egg, finely chopped
  • 1 tablespoon coarsely chopped fresh dill
  • 1 (7.76-ounce) jar Italian olive oil-packed tuna
  • Caper Vinaigrette
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Herb Salad with Feta Cheese

Ingredients
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • Coarse salt and freshly ground pepper
  • 1 large bunch fresh flat-leaf parsley, leaves only (4 cups packed)
  • 1 medium bunch fresh curly parsley
  • 1 medium bunch fresh mint (preferably spearmint), leaves only (2 1/2 cups packed)
  • 5 ounces feta cheese, crumbled (1 cup)
  • 24 pitted kalamata olives
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