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.

Vegetable salads

Explore 475 recipes, 2 articles, 5 galleries, 113 videos, and more

Roasted Pepper Salad

expand

Roasted Pepper Salad

Other Ideas:
Appetizers, Bell peppers
expand

Cucumber and Radish Salad

expand

Corn and Snap-Pea Salad

Time:40 mins
expand

Chopped Summer Salad

Ingredients
  • 2 large heads endive, sliced lengthwise into quarters
  • 1 large Kirby cucumber, peeled, seeded, and cut into 1/2-inch chunks
  • 1/4 cup fresh flat-leaf parsley leaves
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh cilantro leaves
  • 3/4 cups baby cherry red and yellow tomatoes
  • 1/2 red bell pepper, seeded and cut into 1-inch-long matchsticks
  • 1 tablespoon raspberry or white balsamic vinegar
  • 1 tablespoon freshly squeezed lemon juice (1/2 lemon)
  • Salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
expand

Beet and Tomato Salad

Ingredients
  • 2 medium beets (about 1 pound total), scrubbed
  • 2 teaspoons plus 3 teaspoons extra-virgin olive oil
  • 1 small shallot, minced
  • 2 teaspoons red-wine vinegar
  • Coarse salt and ground pepper
  • 3 medium beefsteak tomatoes, sliced 1/4-inch thick
  • 1 tablespoon fresh oregano leaves
expand

Raw Artichoke and Mushroom Salad

expand

Root Vegetable and Pomegranate Salad

Ingredients
  • 2 medium golden beets, peeled
  • 3 carrots, peeled
  • 1 head (about 1 pound) celeriac, peeled
  • 1 medium fennel bulb (about 1 pound), trimmed
  • 5 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 small dried red chile, crumbled
  • Coarse salt and freshly ground pepper
  • 1/4 cup chopped fresh parsley leaves
  • 1/2 pomegranate
expand

Market Vegetable Salad with Ravigote Vinaigrette

Ingredients
  • 1/2 pound small potatoes
  • Coarse salt and freshly ground white pepper
  • 1/2 pound medium beets, trimmed
  • 1/2 cup white vinegar
  • 1 ear corn, shucked
  • 1 small bulb fennel, cored and sliced
  • 2 ribs celery, cut on the bias into 2-inch pieces
  • 1 small bunch leeks, washed well and ends trimmed
  • 1 small bunch baby turnips, trimmed, peeled, and quartered
  • 1 small bunch baby carrots, trimmed, peeled, and quartered
  • 1/4 pound green beans, ends trimmed
  • 1 cup cherry tomatoes, halved
  • 2 cups mixed greens
  • 1/2 cup dried cherries
  • 1/2 cup toasted walnuts
  • Ravigote Vinaigrette
expand

Green Beans with Ricotta Salata

expand

advertisement

advertisement

advertisement

advertisement