No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Salad course

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

Fennel, Sugar Snap Peas, and Tarragon

expand

Grilled-Bread Panzanella

Time:40 mins
expand

Chicory Salad with Lardons and Poached Eggs

Ingredients
  • 1 garlic clove
  • 5 tablespoons extra-virgin olive oil
  • 7 ounces rustic French bread, crust removed, cut into 1 1/4-by-2-inch pieces
  • 1 teaspoon Dijon mustard
  • 1 anchovy fillet, mashed
  • Coarse salt and freshly ground pepper
  • 1 tablespoon red-wine vinegar
  • 4 ounces thick-cut bacon, chopped
  • 1 tablespoon distilled white vinegar
  • 4 large eggs
  • 1 small head chicory, cut into 2-inch pieces
expand

Peach and Crab Salad With Mesclun and Herbs

Time:1 hour 10 mins
Ingredients
  • 1/2 cup fresh orange juice (from 2 oranges)
  • 3 peaches, pitted and sliced into 1/2-inch wedges
  • 1 Thai red chile, seeded and thinly sliced
  • 1/2 cup sugar
  • 1 shallot, minced
  • 3 tablespoons coarsely ground coriander
  • 1/2 cup fresh lime juice (from 4 limes)
  • 1 teaspoon fresh mint, cut into strips, plus 1 tablespoon mint leaves
  • 1 cup fresh jumbo lump crabmeat (about 5 ounces)
  • Extra-virgin olive oil, for drizzling
  • Coarse salt and freshly ground pepper
  • 3 cups mesclun
  • 1/4 cup torn fresh Thai, purple, or regular basil
  • 1 baguette, sliced and toasted
expand

Roasted Red Pepper Salad

Time:30 mins
expand

Lentil Salad with Grapes and Feta

Ingredients
  • 2 1/2 cups water
  • 3/4 cup French or brown lentils
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons honey
  • 3 tablespoons extra-virgin olive oil
  • 3/4 cup walnuts, toasted and roughly chopped
  • 1 1/2 cups seedless red grapes, halved
  • 1 celery stalk, thinly sliced
  • 2 teaspoons fresh thyme leaves
  • 2 ounces feta, crumbled (1/2 cup)
  • Coarse salt and ground pepper
expand

Mustard Greens Salad with Anchovy Croutons

Time:35 mins
expand

Tri-Color Salad (Arugula, Radicchio, and Fennel Salad)

expand

Green Beans with Tomatoes, Olives, and Eggs

expand

Arugula and Endive Salad with Oranges

Time:20 mins
Ingredients
  • 3 tablespoons fresh orange juice
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon grainy mustard
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 1/2 pounds (3 to 4 bunches) arugula, washed well
  • 1 pound (4 to 6 heads) Belgian endive, sliced crosswise 1/2 inch thick
  • 2 navel oranges, peeled, quartered, and sliced
expand

advertisement

advertisement

advertisement

advertisement