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Green Salad

Explore 238 recipes, 1 article, 1 gallery, 57 videos, and more

Green Salad with Buttermilk Dressing

Time:15 mins
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Romaine Hearts with Feta Cheese, Black Olives, and Red Onions

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Persimmon and Pomegranate Salad with Arugula and Hazelnuts

Ingredients
  • 2/3 cup hazelnuts, blanched
  • 1 tablespoon plus 1 teaspoon hazelnut oil
  • Coarse salt and freshly ground pepper
  • 1 tablespoon finely chopped shallots, plus 2 small shallots, thinly sliced
  • 3 tablespoons fresh pomegranate juice, plus 1/3 cup pomegranate seeds
  • 1 tablespoon sherry vinegar
  • 2 teaspoons rice vinegar
  • 3 tablespoons extra-virgin olive oil
  • 2 small Fuyu persimmons, thinly sliced
  • 1/2 lemon, for juicing
  • 1/2 pound arugula
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Composed Salad of Roasted Broccoli, Romaine, Chickpeas, and Walnuts

Ingredients
  • 2 tablespoons Dijon mustard
  • 2 small heads broccoli, trimmed and cut into large florets
  • 1/2 cup (3 1/2 to 4 ounces) fresh goat cheese
  • 2 tablespoons extra-virgin olive oil
  • 1 head romaine lettuce (or 2 hearts romaine), leaves separated
  • Candied Walnuts, or 1 cup toasted walnuts
  • 1 tablespoon plus 1 teaspoon sherry vinegar
  • 2 tablespoons water
  • 3 tablespoons extra-virgin olive oil
  • 1 shallot, thinly sliced
  • Coarse salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon honey
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • Coarse salt
  • 1 tablespoon sherry vinegar
  • 1/2 teaspoon coarse salt
  • 1 teaspoon sherry vinegar
  • 1/4 cup extra-virgin olive oil
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Spring Green Salad

Time:20 mins
Other Ideas:
Lettuce, Salad course, Snap peas
Ingredients
  • 1/2 pound sugar snap peas, trimmed, strings removed
  • 5 ounces (6 cups) mixed salad greens
  • 5 scallions, thinly sliced diagonally
  • 2 small zucchini, thinly sliced into ribbons with a vegetable peeler
  • 1/3 cup fresh basil, large leaves torn
  • 1 tablespoon plus 1 teaspoon rice vinegar (not seasoned)
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon finely grated fresh ginger
  • 1/2 teaspoon honey
  • Coarse salt
  • 1/4 teaspoon freshly ground pepper
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Crispy Waldorf Salad

Ingredients
  • 1 cup pecan halves
  • 1 one-pound fennel bulb, trimmed
  • 2 tablespoons plus 1 teaspoon freshly squeezed lemon juice
  • 1 Granny Smith apple
  • 1 medium bunch seedless red grapes, halved (about 1 1/2 cups)
  • 4 stalks celery, strings removed, thinly sliced crosswise
  • 6 to 8 escarole leaves, stacked and cut crosswise into thin strips
  • 1/4 cup chopped fresh dill
  • 1/4 cup plain yogurt
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
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Mixed Greens Salad with Sugared Walnuts, Blackberries, and Feta

Ingredients
  • 2 tablespoons white-wine vinegar
  • 1 tablespoon fresh orange juice
  • 1 teaspoon coarse salt, plus more to taste
  • 1/4 cup extra-virgin olive oil (preferably lemon-infused)
  • 10 ounces mixed salad greens, such as baby spinach and red-leaf and Boston lettuces
  • 1 pound fresh blackberries (about 4 pints)
  • 9 ounces feta cheese, preferably French, crumbled
  • Sugared Walnuts
  • Freshly ground pepper, to taste
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Red Lettuce Salad

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New Caesar Salad

Time:20 mins
Ingredients
  • For the crostini
  • 1 baguette, sliced 1/2 inch thick
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup finely grated Parmesan cheese (1/2 ounce)
  • Coarse salt and freshly ground pepper
  • Oil-packed white anchovy fillets (optional; igourmet.com)
  • For the dressing
  • 1 garlic clove, minced
  • 1 large egg yolk
  • 1/4 cup finely grated Parmesan cheese (1/2 ounce)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • Dash of worcestershire sauce
  • Coarse salt
  • 1/4 cup extra-virgin olive oil
  • For the salad
  • 1 head escarole, chopped
  • Shaved Parmesan cheese
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Green Salad with Carrot-Cumin Dressing

Time:15 mins
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