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Vegetable salads

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

Citrus-Bok Choy Salad with Crisp Ramen

Time:15 mins
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Greek Salad

Time:10 mins
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Taco Burgers with Cucumber Salad

Time:20 mins
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Beet, Fennel, and Carrot Salad

Time:20 mins
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Zucchini Salad

Time:10 mins
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Fennel and Radish Salad

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Mexican-Style Tomato Salad

Ingredients
  • 1 3/4 pounds tomatoes (3 to 4 medium), cut crosswise into 1/2-inch-thick slices
  • Coarse salt and freshly ground pepper
  • 1 ripe Hass avocado, halved lengthwise, pitted, peeled, cut lengthwise into 1/2-inch-thick slices, and halved crosswise
  • 1/2 lime
  • 6 ounces queso fresco
  • 1 small bunch fresh cilantro, separated into small sprigs
  • Extra-virgin olive oil, for drizzling
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Chinese Celery Salad

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Vege-Bread Salad

Ingredients
  • 1/2 loaf Pugliese, sliced lengthwise, and again into 1 1/2-inch strips; cross-cut into 2-inch bread chunks, about 4 cups
  • 1 red pepper, quartered and thinly sliced crosswise
  • 1 seedless cucumber, chopped
  • 1 tomato, chopped
  • 1/3 red onion, thinly sliced
  • 2/3 cup olive oil
  • 1/3 cup red-wine vinegar
  • Pinch of sugar
  • 1/2 teaspoon salt
  • 6 ounces Greek feta, cut in chunks
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Pomodoro Salad

Other Ideas:
Italian, Salad course, Tomatoes
Ingredients
  • 4 fresh ripe tomatoes
  • 1 teaspoon coarse salt
  • 1 small red onion, sliced thinly length-wise (about 1/2 cup)
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 cloves garlic, minced
  • 2 tablespoons torn fresh basil leaves
  • 1/2 teaspoon fresh thyme or oregano, or 1/4 teaspoon dried
  • 3 tablespoons extra-virgin olive oil
  • 1 loaf fresh whole bread, torn in pieces
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