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Salad course

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

Gigante Beans

Time:2 hours 45 mins
Ingredients
  • 3/4 cup dried gigante beans
  • 2 bay leaves
  • Coarse salt and ground pepper
  • 1/2 cup extra-virgin olive oil
  • 1 small onion, cut into 1/4-inch dice (3/4 cup)
  • 1 large carrot, peeled and cut into 1/4-inch dice (3/4 cup)
  • 1 large stalk celery, cut into 1/4-inch dice
  • 1 large garlic clove, chopped
  • 3/4 teaspoon anise seed
  • 1/2 teaspoon red pepper flakes
  • 1 1/2 teaspoons grated lemon zest, (from 1 lemon)
  • 1 1/2 teaspoons chopped fresh thyme
  • 3/4 cup parsley, chopped
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Chicken Salad with Grapes, Avocado, and Almonds over Spinach

Time:20 mins
Ingredients
  • 3 tablespoons white-wine vinegar
  • 1 tablespoon Dijon mustard
  • Coarse salt and ground pepper
  • 1 pound chicken cutlets
  • 1 teaspoon ground coriander
  • 1 bunch flat leaf spinach
  • 1 cup seedless organic red grapes, halved
  • 1/2 medium shallot, thinly sliced
  • 1/4 cup sliced almonds, toasted
  • 2 ears corn, shucked and removed from cob
  • 1 avocado, halved and thinly sliced
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Three-Bean Salad with Arugula and Bell Pepper

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Sherry Thyme Vinaigrette

Time:5 mins
Other Ideas:
Mustard, Thyme, Vinaigrette
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Cucumber Salad with Sour Cream and Dill Dressing Recipe

Time:15 mins
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Mixed Chicories with Persimmons

Time:15 mins
Ingredients
  • 1/2 cup extra-virgin olive oil
  • 2 pounds mixed chicories, such as radicchio, Radicchio di Treviso, Palla Rossa, and frisee, torn into 1-inch pieces (18 cups)
  • 3 tablespoons red-wine vinegar
  • 1 cup walnuts, toasted and coarsely chopped
  • Coarse salt
  • 3 Fuyu persimmons, peeled and cut into 1/2-inch wedges
  • 3/4 cup pomegranate seeds
  • Coarse salt and freshly ground pepper
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Roasted Root Vegetable Salad with Marcona Almonds

Ingredients
  • 1 small butternut squash, peeled, seeded, and cut into 6 wedges
  • 1 small acorn squash, peeled, seeded, and cut into 6 wedges
  • 1 small celery root, peeled and cut into 6 wedges
  • 1 small yam, peeled and cut into 6 wedges
  • 1 large golden beet, peeled and cut into 6 wedges, leaves reserved for garnish
  • 1 turnip, peeled and cut into 6 wedges
  • 1 medium parsnip, peeled and cut into 6 wedges
  • 2 medium shallots, peeled and cut into 3 pieces each
  • 1/4 cup extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 1/4 cup Marcona almonds
  • 1 1/2 tablespoons sherry vinegar
  • Sage-Garlic Brown Butter, warm
  • Zest of 1/2 lemon
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Lemon and Mint Vinaigrette

Other Ideas:
Lemons, Mint, Vinaigrette
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Roquefort Vinaigrette

Other Ideas:
French, Roquefort, Vinaigrette
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Radicchio and Endive Salad with Oranges, Fennel, and Pomegranate Seeds

Ingredients
  • 2 small blood oranges
  • 1 navel orange
  • 2 small heads Bibb lettuce, torn into bite-sized pieces
  • 1 head endive, broken up into leaves
  • 1/2 head radicchio, torn into bite-sized pieces
  • 1/2 bulb fennel, shaved
  • 1/2 cup pomegranate seeds
  • 1/4 cup fresh flat-leaf parsley leaves
  • Orange Citronette
  • Coarse salt and freshly ground pepper
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