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Salad course

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

Green Salad with Basic Vinaigrette

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Fennel Orange Salad

Time:20 mins
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Multicolored Pepper-and-Bean Salad with Ricotta Salata and Herbs

Ingredients
  • Coarse salt
  • 1/2 pound green beans, ends trimmed
  • 1/2 pound yellow wax beans, ends trimmed
  • 3 shallots, peeled and thinly sliced into half-moons (about 3/4 cup)
  • 1/4 cup capers, rinsed and drained (optional)
  • 3 tablespoons sherry vinegar
  • 5 tablespoons extra-virgin olive oil
  • 3 pounds assorted bell peppers, quartered, seeds and ribs removed
  • Freshly ground black pepper
  • 1/2 cup loosely packed fresh basil leaves
  • 1/2 cup loosely packed fresh mint leaves
  • 6 to 7 ounces fresh ricotta salata cheese
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Marinated Baby Artichokes

Ingredients
  • 2 pounds baby artichokes, tough leaves and stems removed
  • 1 lemon
  • 1 shallot, finely chopped
  • 2 tablespoons Dijon mustard
  • 7 tablespoons white-wine vinegar
  • 3/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1 tablespoon finely chopped fresh tarragon
  • Coarse salt and freshly ground pepper
  • 4 sprigs fresh thyme
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Marinated Baby Artichokes

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Dijon Vinaigrette

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Heirloom Tomato and Watermelon Salad

Ingredients
  • 1 piece ginger (3 inches long)
  • 3/4 cup olive oil
  • 3 tablespoons sherry-wine vinegar
  • Sea salt and freshly ground black pepper
  • 3 cups heirloom tomatoes, quartered or cut into 2-inch pieces
  • 2 cups seedless watermelon, cut into 1-inch pieces
  • 2 tablespoons Thai basil, chopped plus whole leaves, for garnish
  • 1/4 cup red onion, thinly sliced
  • 2 tablespoons chopped chives
  • 2 tablespoons chervil leaves
  • 2 tablespoons chopped flat-leaf parsley
  • 4 ounces feta cheese, crumbled into large pieces
  • 1/4 cup celery leaves, for garnish
  • 1 small spring onion, very thinly sliced, for garnish
  • 1/2 ripe avocado, thinly sliced, for garnish
  • 1 radish, thinly sliced, for garnish
  • 1 teaspoon mustard oil
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Arugula Salad with French Lentils, Smoked Chicken, and Roasted Peppers

Ingredients
  • 1/2 pound French green lentils, picked over and rinsed
  • One 14 1/2-ounce can low-sodium chicken broth, or homemade, skimmed of fat
  • 1 cup water
  • 4 sprigs thyme, plus 1/2 tablespoon fresh thyme leaves
  • 2 red bell peppers
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon red-wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon coarse salt, plus more for seasoning
  • 6 ounces baby arugula (about 6 cups)
  • 6 ounces smoked skinless, boneless chicken breast, cut into matchsticks
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Watercress, Avocado, and Mango Salad

Other Ideas:
Avocados, Mango, Salads, Watercress
Ingredients
  • 1/2 cup freshly squeezed pink grapefruit juice
  • 1 tablespoon honey
  • 1 teaspoon very finely chopped shallot
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon very finely chopped garlic
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon chopped fresh basil
  • Coarse salt and freshly ground black pepper
  • 6 ounces watercress
  • 1 cup chopped fresh mango
  • 1 Hass avocado, pitted, peeled, and cut into 6 wedges
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Tomato and Corn Tabbouleh Salad

Ingredients
  • 1 cup bulghur wheat
  • 3 cups boiling water
  • 6 ears corn
  • 1/2 cup extra-virgin olive oil
  • 2 teaspoons coarse salt, or to taste
  • 1/4 teaspoon freshly ground pepper, or to taste
  • 2 cloves garlic, or to taste, minced
  • Juice of 4 limes
  • 4 large ripe tomatoes, diced
  • 1/2 cup loosely packed fresh mint, finely chopped
  • 1/2 cup loosely packed fresh flat-leaf parsley, finely chopped
  • 1/4 cup fresh chives, cut in small pieces
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