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Salad course

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

Macaroni and Cheese

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Artichoke and Hearts of Palm Salad

Other Ideas:
Artichokes, Salads
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Clams Oreganata

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Papaya and Crab Salad

Other Ideas:
Crab, Papaya
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Herbed Squash Salad with Yogurt Dressing

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Arugula Salad with Caramelized Endive and Fennel

Ingredients
  • 1 bulb fennel, trimmed and cut into 8 to 12 wedges
  • 2 Belgian endives, each cut lengthwise into 6 wedges
  • 3 sprigs fresh rosemary
  • 3 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 2 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • 5 dried Black Mission figs, quartered
  • 2 blood oranges, peeled and segmented
  • 8 cups baby arugula, about 5 ounces
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Minted Peach and Tomato Salad

Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon lemon juice
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 large peaches, (about 1 1/2 pound)
  • 3 large red tomatoes, (about 2 pounds)
  • 3 large yellow tomatoes, (about 2 pounds)
  • 1 1/2 cups cherry tomatoes, (about 10 ounces)
  • 2 small inner celery stalks, peeled to remove strings and cut into 1/4-inch pieces
  • 1/4 cups fresh mint leaves, plus sprigs for garnish
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Dig-Deep Layered Summer Salad

Ingredients
  • 2 cups hard wheat berries (pearl barley can be substituted)
  • 2 quarts cold water
  • 6 tablespoons freshly squeezed lemon juice (about 2 lemons)
  • 1/4 cup white-wine vinegar
  • 4 teaspoons Dijon mustard
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1 tablespoon sugar
  • 1/2 teaspoon celery seed
  • 1 cup extra-virgin olive oil
  • 3/4 head celery, strings removed, sliced thinly on the diagonal (about 2 1/4 cups)
  • 1 1/2 cups dried tart cherries
  • 10 ounces Maytag blue cheese, crumbled (2 1/3 cups)
  • 1 small head green cabbage, thinly shredded (about 5 cups)
  • 5 large carrots, peeled and grated (about 5 cups)
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