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 1300 recipes, 60 articles, 48 galleries, 325 videos, and more

Chopped Greek Salad

Time:10 mins
Ingredients
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 2 cups coarsely chopped romaine lettuce
  • 1 cup grape tomatoes, halved
  • 1 medium cucumber, peeled, seeded, and diced large
  • 1 small green bell pepper, diced large
  • 1 small red onion, diced medium (optional)
  • 1/2 cup pitted Kalamata olives, roughly chopped
  • 3 ounces feta, diced medium
expand

Mango and Radish Salad with Lime Dressing

expand

Arugula and Bresaola Salad

Time:20 mins
Ingredients
  • 2 slices (1/2 inch thick) pumpernickel bread, torn into 1-inch pieces (2 1/2 cups)
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 4 cups baby arugula (about 5 ounces), washed well
  • 1 1/2 ounces Pecorino Romano cheese, thinly shaved
  • 8 thin slices bresaola or prosciutto, torn into 1 1/2-inch pieces
  • 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
expand

Roasted-Beet Salad with Blue Cheese

Ingredients
  • 6 bunches baby red beets (about 20), scrubbed well and trimmed, greens reserved and washed well
  • 6 bunches baby golden beets (about 20), scrubbed well and trimmed, greens reserved and washed well
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • Coarse salt and freshly ground pepper
  • 4 garlic cloves, thinly sliced
  • 3 1/2 ounces pecans (1 cup), toasted and coarsely chopped
  • 3 ounces blue cheese, crumbled (3/4 cup)
  • 2 teaspoons white-wine vinegar
expand

Bulgur, Onion, and Parsley Salad

expand

Hot and Sour Salad

Time:20 mins
Ingredients
  • 1 small napa cabbage (about 12 ounces), cored and shredded
  • 1/4 cup fresh lime juice
  • 2 tablespoons rice wine vinegar
  • 1/3 cup snow peas, thinly sliced diagonally
  • 2 tablespoons Asian fish sauce
  • 1 red bell pepper, seeds and ribs removed, cut into 1 1/2-inch matchsticks
  • 2 teaspoons grated peeled fresh ginger
  • 2 pink grapefruits, peel and pith removed, carved into segments using a sharp knife
  • 1 teaspoon sugar
  • 1 cup loosely packed fresh cilantro leaves
  • 1 garlic clove, minced
  • 1 cup loosely packed fresh mint leaves and small sprigs
  • 3/4 teaspoon coarse salt
  • 3 scallions, white and pale-green parts only, thinly sliced diagonally
  • 1 small fresh red chile, thinly sliced crosswise
expand

Artichoke and Rice Salad

Ingredients
  • 1 1/2 cups homemade or low-sodium store-bought chicken stock
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup Arborio rice
  • 2 teaspoons coarse salt
  • 1/4 teaspoon curry powder
  • 12 small green olives, pitted and sliced
  • 12 ounces marinated artichoke hearts, cut into 1/2-inch wedges, liquid reserved
  • 1 celery stalk, thinly sliced on a bias
  • 1/2 ounce baby spinach (about 1 cup)
expand

Frisee Salad with Hot Bacon Dressing

Ingredients
  • 4 slices thick-cut bacon, cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 2 tablespoons sherry-wine vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon sugar
  • 1 large or 2 small heads frisee, washed and dried, trimmed and torn into bite-sized pieces (about 6 cups)
  • 1 cup fresh flat-leaf parsley leaves, washed and dried
  • 2 ribs celery, thinly sliced on the diagonal
  • Coarse salt and freshly ground pepper
expand

Nicoise Salad

Ingredients
  • 2/3 cup extra-virgin olive oil, plus more for brushing tuna
  • 1/3 cup freshly squeezed lemon juice (about 3 lemons)
  • 2 tablespoons Dijon mustard
  • 1 shallot, finely chopped
  • 2 teaspoons anchovy paste
  • 1 tablespoon finely chopped capers
  • 12 quail eggs
  • 1/2 pound haricots verts, stem ends trimmed
  • 2 teaspoons rice-wine vinegar
  • 8 baby red or fingerling potatoes
  • 2 teaspoons dry vermouth
  • 1 1/2 pounds tuna steak, 1/2 inch thick
  • Coarse salt and freshly ground pepper
  • 1 head red-leaf lettuce
  • 1 head, Boston lettuce
  • 1/2 pint red cherry tomatoes
  • 1/2 pint yellow cherry tomatoes
  • 1/2 cup nicoise olives
expand

Pear-and-Jicama Salad

Time:15 mins
Other Ideas:
Jicama, Pears, Salad course
expand

advertisement

advertisement

advertisement

advertisement