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Salads

Explore 1301 recipes, 60 articles, 49 galleries, 343 videos, and more

Bulgur, Onion, and Parsley Salad

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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
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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)
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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
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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
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Pear-and-Jicama Salad

Time:15 mins
Other Ideas:
Jicama, Pears, Salad course
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Frisee and Green-Apple Salad with Goat-Cheese Toasts

Ingredients
  • 1 tablespoon white-wine vinegar
  • 1 baguette, cut into 1/2-inch slices
  • 1 heaping tablespoon minced shallot
  • 4 cups frisee (3 to 4 ounces)
  • 1 teaspoon Dijon mustard
  • 1 cup walnut halves (3 ounces), toasted
  • 1/4 teaspoon coarse salt, plus more to taste
  • 1 Granny Smith apple, thinly sliced
  • Freshly ground pepper, to taste
  • Coarse salt and freshly ground pepper, to taste
  • 3 tablespoons extra-virgin olive oil
  • 8 ounces Bucheron or other soft goat cheese
  • Extra-virgin olive oil, for drizzling
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Red Grapefruit and Fennel Salad

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Warm Potato and Frisee Salad

Time:55 mins
Ingredients
  • 8 baby Yukon Gold potatoes (10 ounces), halved
  • Coarse salt and freshly ground pepper
  • 3 tablespoons red-wine vinegar
  • 2 tablespoons minced shallot
  • 1 teaspoon Dijon mustard
  • 1/3 cup extra-virgin olive oil
  • 1 head frisee, trimmed
  • 4 fresh chives, cut into 1-inch pieces (2 tablespoons)
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Paella Salad

Ingredients
  • 1/2 teaspoon saffron
  • 1 cup long-grain white rice
  • 3 teaspoons salt
  • 4 tablespoons fresh lime juice
  • 2 tablespoons fresh orange juice
  • 2 tablespoons extra-virgin olive oil
  • 1 small garlic clove, minced
  • 1/4 teaspoon freshly ground pepper
  • 1 teaspoon ground cumin
  • 1 pound cleaned squid bodies, cut into 1/4-inch rings
  • 1 1/2 cups quartered cherry tomatoes (12 ounces)
  • 3 celery stalks, peeled and chopped into 1/4-inch dice
  • 1/4 cup tightly packed cilantro leaves, roughly chopped
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