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 476 recipes, 2 articles, 6 galleries, 114 videos, and more

Tomato and Roasted Red Pepper Salad

Ingredients
  • 3 ounces crusty bread, torn into bite-size pieces (2 cups)
  • 2 teaspoons plus 3 teaspoons extra-virgin olive oil (for toasting of bread)
  • Coarse salt and ground pepper
  • 2 teaspoons sherry vinegar
  • 1 garlic clove, minced
  • 2 tablespoons coarsely chopped natural almonds
  • 2 medium tomatoes, cored and cut into 1/2-inch wedges
  • 2 roasted red bell peppers, cut into 1/2-inch strips
  • 1 tablespoon chopped fresh parsley leaves
expand

Acorn Squash Salad

expand

Pappardelle with Spicy Sausage and Mushroom Sauce

expand

Heirloom Tomato and Watermelon Salad Recipe

expand

Roasted Cauliflower Salad

expand

Endive Celery and Blue Cheese Salad

expand

Chef Bittman's Shaved Artichoke Salad

expand

Roasted Golden-Beet, Avocado, and Watercress Salad

Time:50 mins
Ingredients
  • 1 bunch (about 12 ounces) baby golden beets, trimmed and scrubbed
  • 2 tablespoons extra-virgin olive oil, divided
  • Coarse salt and freshly ground pepper
  • 1 bunch (about 4 ounces) watercress, trimmed and large sprigs torn into 3-inch pieces
  • 2 radishes, trimmed and thinly sliced
  • 1 avocado, sliced
  • 1 tablespoon snipped chives
  • 1 teaspoon red-wine vinegar
  • 1 ounce soft-ripened goat cheese, such as Humboldt Fog, crumbled (about 1/4 cup)
expand

Cucumber and Coconut Salad

Time:40 mins
expand

Chef Ripert's Summer Vegetables and Cesar Salad

expand

advertisement

advertisement

advertisement

advertisement