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Salad course

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

Parsley Leaf Salad

Ingredients
  • Freshly ground pepper
  • 1/4 cup pine nuts
  • 1 tablespoon extra-virgin olive oil
  • 1 navel orange
  • 1/2 teaspoon sherry vinegar or red-wine vinegar
  • 1 medium red onion, very thinly sliced into half-moons
  • Pinch of coarse salt
  • 1 tablespoon capers, rinsed and drained
  • 1/4 cup brine-cured black olives, such as Kalamata or Gaeta, pitted and halved
  • 3 cups loosely packed fresh flat-leaf parsley leaves (from about 2 bunches)
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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
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Roasted Squash, Apple, and Cipollini Onion Salad

Ingredients
  • 2 Golden Delicious apples, peeled and cut into 1/2-inch-thick wedges
  • 8 cipollini onions, peeled, trimmed, and sliced crosswise into 1/4-inch-thick rings
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1/2 medium butternut squash or sugar pumpkin, peeled, seeded, and cut into 1/2-inch pieces (3 cups)
  • 4 cups watercress
  • 1 1/2 teaspoons sherry vinegar
  • 1/4 cup chopped toasted walnuts
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Endive and Tangerine Salad with Almonds and Feta

Time:10 mins
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Smarter Caesar Salad

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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)
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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)
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Green Bean, Corn, and Tomato Salad

Time:1 hour
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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
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Grilled Seafood Salad

Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 pound calamari, bodies and tentacles, cleaned
  • 1 pound small shrimp, peeled and deveined
  • 1/2 pound tiny bay scallops
  • 1 small head radicchio, shredded
  • 1/2 small bunch arugula, stems removed, leaves cut into very thin strips
  • 3/4 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
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