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.

Green Salad

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

Raw Kale Salad with Gouda, Pear, and Walnuts

Time:15 mins
Ingredients
  • 1/2 cup walnuts, coarsely chopped
  • 1 tablespoon sherry vinegar
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1 bunch Russian kale (about 1 1/4 pounds), tough stems removed and leaves torn into bite-size pieces
  • 2 1/2 ounces goat's milk gouda, cut into 1/2-by-1/4-inch pieces
  • 6 chives, cut into 1-inch lengths
  • 1 Anjou pear, halved, cored, and very thinly sliced crosswise
expand

Arugula, Frisee, and Red-Leaf Salad with Strawberries

Time:35 mins
Ingredients
  • 4 teaspoons balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon minced fresh thyme leaves
  • Coarse salt and ground pepper
  • 3 cups baby arugula (about 2 ounces), washed and dried
  • 3 cups (about 1/2 small head) red-leaf lettuce, washed, dried, and torn into bite-size pieces
  • 3 cups (about 1 small head) frisee, trimmed, washed, dried, and torn into bite-size pieces
  • 1 pint strawberries, washed, dried, hulled, and quartered
  • 1/2 cup walnuts, toasted and coarsely chopped (optional)
  • 2 Belgian endives, leaves separated, washed and dried
  • 6 ounces goat cheese, crumbled (optional)
expand

Radicchio and Escarole Salad with Barley and Roasted Pears

Time:55 mins
Ingredients
  • 1 head radicchio, cut into 1/2-inch-thick wedges
  • 1 small head escarole, cut into 1/2-inch-thick wedges
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 2 Bosc pears, cut into 1/2-inch-thick wedges
  • 1 tablespoon fresh thyme
  • 1 cup water
  • 1/2 cup pearl barley, rinsed
  • 1 tablespoon plus 1 teaspoon white-wine vinegar
  • 1/2 cup finely grated Parmesan cheese (1/2 ounce)
expand

Caesar Salad

Ingredients
  • 2 garlic cloves
  • 1/8 teaspoon coarse salt
  • 1/4 pound rustic bread (half a small loaf ), crusts removed, cut into 3/4-inch cubes
  • 1 anchovy fillet (optional)
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon Dijon mustard
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoon extra-virgin olive oil
  • 2 heads romaine lettuce (about 10 ounces each), outer leaves discarded, inner leaves cut into 1-inch-wide strips
  • 1/2 ounce Parmesan cheese, shaved
expand

Celery, Sunchoke, and Green Apple Salad with Walnuts and Mustard Vinaigrette

Ingredients
  • 1/2 cup walnuts, roughly chopped
  • 4 large celery stalks, peeled and thinly sliced, and 1/4 cup leaves chopped
  • 1 head fennel, trimmed and thinly sliced lengthwise, fronds reserved
  • 1 large sunchoke (5 ounces), peeled and thinly sliced (1 cup)
  • 1 large Granny Smith apple, peeled, cored, and thinly sliced
  • 3 tablespoons plus 1 teaspoon freshly squeezed lemon juice
  • 2 tablespoons plus 1 teaspoon Dijon-style mustard
  • 1 garlic clove, grated through a fine grater or minced
  • 2 teaspoons honey
  • Kosher salt and freshly ground black pepper
  • 6 tablespoons extra-virgin olive oil
expand

Creamy Kale Salad

Other Ideas:
Kale, Salad course
Ingredients
  • 1 ripe avocado, halved, seed removed
  • 2 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • 3 tablespoons walnut oil or extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 bunch kale (8 oz.), stemmed and coarsely chopped
  • 1 small red beet, peeled and thinly sliced
  • 1 sweet, crisp apple, cored and cut into thin wedges
  • 1/2 cup toasted walnuts, chopped
expand

Escarole Salad with Green Apple Vinaigrette and Crispy Shallots

Time:20 mins
Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1 large shallot, thinly sliced
  • Coarse salt and ground pepper
  • 2 tablespoons white-wine or Champagne vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 3 tablespoons diced peeled Granny Smith apple
  • 1 large head escarole, trimmed and cut into bite-size pieces
  • 2 celery stalks, cut into 1/2-inch pieces, plus 1/2̇ cup tender inner leaves
expand

Garden Salad with Yogurt Cheese

Time:15 mins
Ingredients
  • 7 ounces Greek yogurt (whole milk or 2 percent)
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons red-wine vinegar
  • 2 tablespoons chopped fresh mint
  • Coarse salt and ground pepper
  • 3 radishes, halved and thinly sliced
  • 2 plum tomatoes, halved and thickly sliced
  • 1 Kirby cucumber, unpeeled, thinly sliced
  • 4 cups chopped hearts of romaine lettuce
  • Whole-wheat pita bread (optional)
expand

Marinated Artichoke Salad

Time:15 mins
expand

The Ultimate Salad Mix with Carrot, Cucumber, and Balsamic Vinaigrette

Time:30 mins
expand

advertisement

advertisement

advertisement

advertisement