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Salads

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

Thai-Style Steak Salad

Time:40 mins
Ingredients
  • 1/4 cup freshly squeezed lime juice
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1/4 to 1/2 teaspoon red-pepper flakes
  • 3 tablespoons vegetable oil
  • 2 boneless rib-eye steaks (each 8 ounces and 3/4 inch thick)
  • Coarse salt and ground pepper
  • 1/2 pound carrots (3 to 4 medium)
  • 1 medium head romaine lettuce, cut crosswise into 1-inch ribbons
  • 1/2 cup fresh mint leaves
  • 1 cup fresh bean sprouts (optional)
  • 1/3 cup salted peanuts, chopped (optional)
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Heirloom Tomato, White Peach, and Ricotta Salata Salad

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Baby Spinach Salad with Tuna

Ingredients
  • 2 tablespoons plain low-fat yogurt
  • 1 to 2 teaspoons Dijon mustard
  • 1 tablespoon fresh lemon juice
  • Coarse salt and ground pepper
  • 3 ounces baby spinach (about 3 cups, loosely packed)
  • 1/2 cup seedless red grapes, halved lengthwise
  • 1/4 cup thinly sliced red onion (optional)
  • 1 can (3 ounces) chunk light tuna packed in water
  • Flatbreads, for serving (optional)
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Mixed Greens with Chickpeas

Time:15 mins
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Prosciutto, Fig, and Mozzarella Salad

Time:15 mins
Ingredients
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 1/4 pounds arugula (2 to 3 bunches), stemmed and washed well
  • 2 pints bocconcini (bite-size fresh mozzarella balls), drained, or 1 pound fresh mozzarella, cut into bite-size pieces
  • 8 slices prosciutto (about 4 ounces total)
  • 1 package (8 ounces) dried figs, quartered (stems removed if thick)
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Shrimp and Grapefruit Spinach Salad

Time:40 mins
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Sausage and Pepper Salad

Ingredients
  • 2 hot Italian sausage links, meat removed from casings
  • 4 sweet Italian sausage links, meat removed from casings
  • 1 yellow pepper, cut in 1/2-inch strips
  • 1 large shallot or 2 small, sliced crosswise
  • 1/4 cup dry white wine
  • 2 tablespoons extra-virgin olive oil
  • 4 garlic cloves, smashed and peeled
  • 5 slices ciabatta bread
  • 1 head romaine lettuce, washed, well dried, and crisped in refrigerator, and chopped into 1 1/2-inch pieces
  • 1 small fennel bulb, very thinly sliced
  • 1 tablespoon white-wine vinegar
  • Salt and freshly ground black pepper
  • 1/4 cup shaved Parmesan
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Bean, Corn, and Tortilla Salad

Time:25 mins
Ingredients
  • 1 can (15.5 ounces) pinto beans, drained and rinsed
  • 1 package (10 ounces) frozen corn kernels (2 cups)
  • 1/4 cup prepared medium tomato salsa, plus more for serving
  • 1 bunch scallions, thinly sliced (1 cup)
  • 1 ripe avocado, peeled, pitted, and cubed
  • 3 plum tomatoes, thickly sliced
  • Coarse salt and ground pepper
  • 1 bag (12 ounces) romaine hearts, cut into bite-size pieces
  • 3 cups (3 ounces) broken baked tortilla chips
  • 3/4 cup coarsely grated pepper Jack cheese
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Frisee, Orange, and Toasted Hazelnut Salad

Ingredients
  • 2 tablespoons freshly squeezed orange juice
  • 1 tablespoon white balsamic vinegar
  • 1/4 teaspoon grated orange zest
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground ginger
  • 1/2 teaspoon mustard seeds
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons extra-virgin olive oil
  • 2 seedless oranges, pith and peel removed
  • 1 medium head frisee
  • 1/4 cup toasted hazelnuts, roughly chopped
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