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Salad course

Explore 761 recipes, 45 articles, 26 galleries, 187 videos, and more

Lemon Herb Sardine Salad

Other Ideas:
Lemons, Sardines
If you love sardines but are not quite sure what to pair them with, try this healthy and refreshing Lemon-Herb Sardine Salad. Sardines are an excellent source of vitamin B-12 and omega-3 fatty acids. If you’re lucky enough to have fresh sardines available at your supermarket, try them in place of the canned sardines; they have more than four times the amount of calcium as skinless, boneless sardines. Paired with zesty lemon, parsley, tarragon, and crisp celery, this salad makes for a light and enticing summer meal!

Lemon-Herb Sardine Salad

  • 2 Tbsp extra-virgin olive oil
  • 1 tsp grated lemon zest
  • Juice of 1 lemon
  • 1 tsp Dijon mustard
  • 1 Tbsp rinsed capers
  • 2 Tbsp chopped fresh parsley
  • 1 Tbsp chopped fresh tarragon
  • 2 finely diced stalks celery
  • Two 4.4-oz cans olive-oil-packed (drained) sardines
  • Coarse salt and freshly ground black pepper
  • Lettuce, for serving

New Greek Salad

  • 2 cups cherry tomatoes, quartered
  • 1 cup olive oil
  • 1/4 cup plus 2 tablespoons olive oil
  • 1/2 loaf olive bread, cut into 1/2-inch cubes (about 2 cups)
  • 2 tablespoons red-wine vinegar
  • 1 cucumber, peeled and coarsely chopped
  • 3 tablespoons fresh dill
  • Coarse salt and freshly ground pepper
  • 1/2 cup pitted Kalamata olives
  • 1/2 small red onion, thinly sliced
  • 1 block feta cheese (6 ounces), sliced 1/2 inch thick

Greek Salad

Time:20 mins
  • 3 tablespoons olive oil
  • 3 tablespoons red-wine vinegar
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried oregano
  • Coarse salt and freshly ground pepper
  • 1 head romaine lettuce, torn into bite-size pieces
  • 1 pint cherry or grape tomatoes, halved
  • 1 1/2 cups crumbled feta cheese, (8 ounces)
  • 1/2 red onion, halved and thinly sliced
  • 1 large cucumber, peeled, halved and thinly sliced
  • 1/2 cup Kalamata olives, pitted

Chicken Succotash with Avocado and Farmer Cheese


Shaved-Squash Salad with Tomatoes, Zucchini Blossoms, Ricotta, and Thyme Oil

Time:30 mins
  • 1 generous handful fresh thyme sprigs (about 3/4 ounces)
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice
  • 2 baby zucchini (3 ounces total), thinly shaved on a mandoline
  • 4 baby pattypan squashes (a mixture of yellow and green; 3 ounces total), thinly shaved on a mandoline
  • 4 ounces mixed teardrop or cherry small tomatoes, cut in half crosswise (1 cup)
  • 6 zucchini blossoms, halved or quartered if large
  • 1/4 cup fresh basil leaves, torn if large, plus more for sprinkling (optional)
  • Pinch of red-pepper flakes
  • 1/4 teaspoon coarse salt
  • Coarsely ground pepper
  • 3 ounces fresh ricotta (1/3 cup)

Classic Cobb Salad

Lucinda Scala Quinn and her son, Calder Quinn, make Cobb salad from romaine lettuce, tomato, avocado, boiled eggs, bacon, chives, chicken, and blue cheese with a dressing of dijon mustard, worcestershire sauce, garlic, red wine vinegar, and olive oil
Source:Mad Hungry, Season 1 Episode 1126

Gluten-Free Zucchini and Quinoa Salad

Other Ideas:
Gluten-free, Quinoa, Zucchini
Quinoa is a delicious super food that has some powerful health benefits; it’s not only high in protein, but it’s also gluten free. When paired with fresh vegetables, mint, and crunchy pistachios, this picnic-perfect salad is loaded with vitamins and minerals. It has all the nutrition you need and the taste you crave.

Frisee Salad with Lardons and Poached Eggs