No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Salads

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

Chicken and Pineapple Salad

Time:20 mins
Ingredients
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • 1/4 cup freshly squeezed lime juice
  • 12 ounces shredded and poached or store-bought roasted chicken (about 3 cups)
  • 1 small head napa cabbage (1 1/2 pounds), halved lengthwise and finely shredded crosswise
  • 4 plum tomatoes, thinly sliced lengthwise
  • 4 scallions (about 1/2 cup), thinly sliced
  • 1/2 small pineapple prepared, and thinly sliced crosswise
  • Salt and pepper
expand

Jicama and Orange Salad

expand

Pink-Grapefruit and Avocado Salad

Time:15 mins
expand

Corn and Couscous Salad

Time:30 mins
Other Ideas:
Cilantro, Corn, Side dishes
Ingredients
  • 1 teaspoon curry powder
  • 2 teaspoons grainy mustard
  • 1 tablespoon white-wine or sherry vinegar
  • Coarse salt and freshly ground pepper
  • 4 tablespoons extra-virgin olive oil
  • 3/4 cup couscous
  • 1 Vidalia or other sweet onion, diced
  • 3 garlic cloves, minced
  • 1 red chile, minced (optional)
  • 3 cups fresh corn kernels (about 4 cobs)
  • 1/4 cup finely chopped fresh cilantro
expand

Endive Salad

expand

Salad of Watercress and Hazelnuts

expand

Cutting Board Salad

Ingredients
  • 3 yellow peppers
  • 1/2 pound wax beans, blanched until tender
  • 1 1/2 cups white wine
  • 3/4 pound haricots verts, blanched until tender
  • 3 red peppers
  • 1 thinly sliced onion
  • 1/4 cup olive oil
  • 1 pint cherry tomatoes, halved
  • 1 thinly sliced lemon
  • 2 tablespoons capers
  • 8 sprigs thyme
  • 6 sprigs dill
  • 1 head garlic, roasted, peeled, and separated into cloves
  • 1 teaspoon black peppercorns
  • 1/2 small fennel bulb, very thinly sliced
  • 1 teaspoon salt
  • 2 tablespoons thyme leaves
  • 6 center-cut salmon fillets (3 to 4 ounces each, about 1 1/2 pounds)
  • 1 tablespoon flat-leaf parsley
  • 1 tablespoon balsamic vinegar
  • Salt and freshly ground pepper (to taste)
expand

Warm Beet Salad with Parmesan Dressing

Ingredients
  • 2 shallots, minced
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons Banyuls vinegar or red-wine vinegar
  • 4 medium red beets, scrubbed well and trimmed
  • 1/2 bunch plus 2 stems fresh thyme
  • Coarse salt and freshly ground pepper
  • 4 ounces Parmesan cheese, coarsely grated (2 cups)
  • 1 cup heavy cream
  • 3 cups watercress or baby mesclun
  • 1/4 cup pistachios, coarsely chopped
expand

Orange, Roasted Beet, and Arugula Salad

expand

Spinach, Egg, and Bacon Salad

Ingredients
  • 4 large eggs, hard-boiled
  • 3/4 pound slab bacon, cut into 1/4-inch cubes
  • 1 clove garlic, peeled and minced
  • 1 small shallot, finely chopped
  • Juice of 1/2 lemon
  • 1 1/2 tablespoons sherry vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 pounds baby or flat-leaf spinach, washed
expand

advertisement

advertisement

advertisement

advertisement