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Vegetable salads

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

Celery-and-Orange Salad

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Mixed-Beet Salad with Curry Vinaigrette

Ingredients
  • 1 pound medium red beets, washed and dried
  • 1 pound medium Chiogga beets, washed and dried
  • 1 pound medium yellow beets, washed and dried
  • 1/2 cup olive oil
  • 1/2 cup white-wine vinegar
  • 2 tablespoons coarse salt
  • 1 tablespoon sugar
  • Freshly ground pepper
  • 6 sprigs fresh thyme
  • Curry Vinaigrette
  • 1 Granny Smith apple
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Quick Pickled Cucumber Salad

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Corn Salad

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Peter's Sea Vegetable Salad

Ingredients
  • 1/2 cup packed dulse
  • 1 three-inch piece wakame
  • 1 red bell pepper, halved and seeded
  • 1 yellow bell pepper, halved and seeded
  • 1 cucumber, peeled, seeded, and thinly sliced
  • 1 small head radicchio, cored and finely sliced
  • 1 head Belgian endive, cored and thinly sliced crosswise
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons freshly squeezed lemon or orange juice
  • 1 tablespoon finely chopped jalapeno pepper, or 1/2 teaspoon hot red-pepper flakes
  • 1 clove garlic, peeled and finely chopped
  • 1 teaspoon finely grated lemon or orange zest
  • Coarse salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup coarsely chopped fresh cilantro
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Romaine, Avocado, and Corn Salad

Time:20 mins
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Cucumber Salad

Time:10 mins
Ingredients
  • 2 tablespoons canola oil
  • 1 tablespoon rice vinegar
  • 3/4 teaspoon toasted sesame oil
  • 1/4 teaspoon coarse salt
  • 1 pinch of ground black pepper
  • 1/4 teaspoon red-pepper flakes
  • 1/8 teaspoon sugar
  • 1 English cucumber, unpeeled and thinly sliced
  • 3 scallions, thinly sliced crosswise
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Asparagus Panzanella

Ingredients
  • 1 pound medium asparagus
  • Salt and freshly ground black pepper
  • 1 seedless cucumber, peeled and cut into 1/2-inch wedges
  • 8 cherry tomatoes, cut in half
  • 2 small tomatoes, such as red, Green Zebra, or yellow, each cut into 8 wedges
  • 1 medium red onion, cut into 1/4-inch-thick wedges
  • 3/4 cup Kalamata olives, pitted
  • 1/4 cup capers, drained
  • 6 one-half-inch-thick slices country-style bread, crust on, torn into 1-inch chunks
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons extra-virgin olive oil
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Multicolored Pepper-and-Bean Salad with Ricotta Salata and Herbs

Ingredients
  • Coarse salt
  • 1/2 pound green beans, ends trimmed
  • 1/2 pound yellow wax beans, ends trimmed
  • 3 shallots, peeled and thinly sliced into half-moons (about 3/4 cup)
  • 1/4 cup capers, rinsed and drained (optional)
  • 3 tablespoons sherry vinegar
  • 5 tablespoons extra-virgin olive oil
  • 3 pounds assorted bell peppers, quartered, seeds and ribs removed
  • Freshly ground black pepper
  • 1/2 cup loosely packed fresh basil leaves
  • 1/2 cup loosely packed fresh mint leaves
  • 6 to 7 ounces fresh ricotta salata cheese
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Tomato and Red Onion Salad

Time:20 mins
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