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Salad course

Explore 760 recipes, 45 articles, 26 galleries, 184 videos, and more

Smoked Mackerel, Cucumber, and Potato Salad with Mustard Dressing

Ingredients
  • 3/4 pound small waxy potatoes, such as fingerling or new potatoes
  • 1 small shallot, very thinly sliced
  • 4 teaspoons white-wine vinegar
  • 2 teaspoons Dijon mustard
  • 4 teaspoons olive oil
  • 2 tablespoons roughly chopped fresh dill
  • 1/2 cucumber, peeled, halved lengthwise, and sliced into 1/2-inch semicircles
  • Freshly ground pepper
  • 12 ounces smoked mackerel, broken into bite-size pieces
  • Handful of tender salad greens, such as arugula, watercress, or tatsoi
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Quinoa and Cucumber Salad

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Cranberry Bean Salad with Butternut Squash and Broccoli Rabe

Ingredients
  • 1 onion
  • 1 dried bay leaf
  • 4 to 5 whole black peppercorns
  • 2 1/2 pounds fresh cranberry beans, shelled (about 3 cups)
  • 5 tablespoons olive oil
  • Coarse salt and freshly ground pepper
  • 4 slices bacon, (4 ounces)
  • 1 small butternut squash, (about 1 3/4 pounds), cut into 1/2-inch pieces
  • 4 cloves garlic, minced
  • 1 bunch broccoli rabe, washed and trimmed (about 1 pound)
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Salad of Crisp Squid, Asparagus, and Tangerines

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 3/4 cup plain breadcrumbs
  • 1/2 teaspoon dried oregano, crumbled
  • 1/2 teaspoon dried thyme, crumbled
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 2 pounds squid, cleaned and cut into 1/4-inch-thick rings
  • 1 pound medium asparagus, trimmed
  • 1 teaspoon red-wine vinegar
  • 1 tablespoon freshly squeezed tangerine juice
  • 8 cups (8 ounces) mixed salad greens
  • 1 medium red onion, peeled and thinly sliced into rings
  • 2 tangerines, peel and pith removed and cut into whole segments
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Wacky Mac Pasta with Spring Asparagus

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Peekytoe Crab with Asparagus, Zucchini and Fennel

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Texas Grapefruit, Avocado, and Dandelion-Greens Salad

Time:30 mins
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Roasted Portobello Caprese Salad

Ingredients
  • 8 portobello mushroom caps
  • 2 garlic cloves, halved
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons coarse salt
  • Freshly ground pepper
  • 3 medium tomatoes, sliced 3/4 inch thick (8 slices total)
  • 1 bunch fresh basil
  • 8 ounces fresh mozzarella, sliced 1/2 inch thick (4 slices total)
  • 4 cups arugula
  • Toasted bread, for serving (optional)
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Homemade Barbecue Sauce and Basic Coleslaw

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Creamy Cabbage Coleslaw

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