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Vegetable salads

Explore 475 recipes, 2 articles, 6 galleries, 113 videos, and more

Marinated Roasted Pepper Salad

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Pea-Shoot and Baby-Artichoke Salad with Parmesan Croutons

Time:45 mins
Ingredients
  • 3 1/2 ounces Parmesan cheese, grated (1 1/4 cups), divided
  • Coarse salt and freshly ground pepper
  • 1/4 teaspoon cayenne pepper
  • 5 ounces rustic bread, such as pane pugliese, torn into 1-inch pieces (about 2 cups)
  • 7 tablespoons extra-virgin olive oil, divided
  • 1 lemon, zested
  • 1/4 cup fresh lemon juice (from 1 or 2 lemons), plus more for drizzling
  • 1 1/4 pounds baby artichokes
  • 4 ounces pea shoots (about 8 cups)
  • 5 medium radishes, thinly sliced
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Summer Platter Salad

Ingredients
  • 1 shallot, minced (about 1/4 cup)
  • 6 small tomatoes, halved crosswise
  • 1/2 teaspoon coarse salt
  • 4 crookneck squashes, halved lengthwise
  • 1/4 cup sherry vinegar
  • 2 bunches baby beets (about 1/2 pound total), trimmed with 1/2-inch stems left intact
  • 1 cup extra-virgin olive oil
  • Freshly ground pepper, to taste
  • 1/2 pound sugar snap peas
  • 4 new potatoes, cut crosswise into 1/2-inch-thick slices
  • 1 cup canned drained black-eyed peas, rinsed
  • 1 English cucumber, thinly sliced on the diagonal (about 4 cups)
  • 1 red onion, halved and thinly sliced (about 1 cup)
  • 2 bunches or 2 pints red and yellow cherry tomatoes
  • Coarse salt and freshly ground pepper, to taste
  • 1 bunch fresh basil, for garnish
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Roasted Vegetable Salad with Mozzarella

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Eggplant Salad with Chickpeas and Feta

Time:1 hour
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Shaved-Cucumber Salad

Ingredients
  • 6 Lebanese or Japanese cucumbers, sliced 1/8 inch thick (or substitute 2 English cucumbers), unpeeled
  • 1 tablespoon coarse sea salt
  • 1/2 cup white-wine vinegar
  • 2 teaspoons sugar
  • 1/2 teaspoon white peppercorns, crushed
  • 1/4 cup water
  • 3 tablespoons chopped fresh dill
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Spicy Carrot Salad

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Roasted Parsnip, Celery Heart, and Apple Salad

Ingredients
  • 1 1/2 pounds parsnips (12 to 16), peeled, trimmed, and halved lengthwise (quartered if large)
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 bunch celery hearts, cut diagonally into 1/8-inch-thick slices
  • 1/2 cup celery leaves
  • 1 green apple, such as Granny Smith, cored, halved, and cut into 1/8-inch-thick wedges
  • Hazelnut Vinaigrette
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Grilled Garden Salad

Ingredients
  • 1 small eggplant, cut into 1/4-inch rounds
  • 1 pound asparagus, trimmed
  • 3 tomatoes, halved
  • 5 pattypan or baby summer squashes, halved if large
  • 2 heads radicchio, quartered
  • 1 medium red onion, cut into 1/2-inch rings
  • 1 red bell pepper, quartered, seeds and ribs removed
  • 1 yellow bell pepper, quartered, seeds and ribs removed
  • 1 portobello mushroom cap, cut into 1/2-inch slices
  • 1/2 cup extra-virgin olive oil, for brushing
  • Coarse salt and freshly ground pepper, to taste
  • 1 teaspoon fresh lemon juice
  • 1 1/2 teaspoons fresh thyme leaves
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Winter Crudite Salad

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