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

Tomato, Celery, and Toasted Bread Salad

Ingredients
  • 1 small red onion, very thinly sliced
  • 5 ounces rustic bread, torn into 3/4-inch pieces (about 4 cups)
  • 2 pints (10 ounces each) grape or cherry tomatoes, halved
  • Fine salt
  • 1 small garlic clove
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • 1/2 English cucumber, halved lengthwise and thinly sliced
  • 2 celery stalks, thinly sliced crosswise
  • 4 radishes, thinly sliced
  • 1 cup fresh basil leaves (from 1 bunch)
  • 1/2 cup fresh parsley leaves
  • 2 tablespoons salt-packed capers, rinsed, soaked in cold water, rinsed again, and minced
expand

Green Salad with Buttermilk Dressing

Time:15 mins
expand

Arugula, Beet, and Goat-Cheese Salad

Time:20 mins
Ingredients
  • 1 tablespoon finely chopped shallot
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons fresh orange juice
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 can (15 ounces) whole beets, drained and sliced into 1/2-inch wedges or 3 medium roasted beets, peeled and cut into 1/2-inch wedges
  • 1/2 cup toasted walnuts, finely chopped
  • 6 ounces soft goat cheese, room temperature
  • 8 ounces (1 bunch) arugula, stemmed and washed well
  • 2 ounces (4 cups) frisee
expand

Heirloom Tomato Salad with Garlic Oil

Time:20 mins
expand

Romaine Hearts with Feta Cheese, Black Olives, and Red Onions

expand

Endive Salad

expand

Persimmon and Pomegranate Salad with Arugula and Hazelnuts

Ingredients
  • 2/3 cup hazelnuts, blanched
  • 1 tablespoon plus 1 teaspoon hazelnut oil
  • Coarse salt and freshly ground pepper
  • 1 tablespoon finely chopped shallots, plus 2 small shallots, thinly sliced
  • 3 tablespoons fresh pomegranate juice, plus 1/3 cup pomegranate seeds
  • 1 tablespoon sherry vinegar
  • 2 teaspoons rice vinegar
  • 3 tablespoons extra-virgin olive oil
  • 2 small Fuyu persimmons, thinly sliced
  • 1/2 lemon, for juicing
  • 1/2 pound arugula
expand

Pontormo Dressing

expand

Warm Beet Salad with Parmesan Dressing

Ingredients
  • 2 shallots, minced
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons Banyuls vinegar or red-wine vinegar
  • 4 medium red beets, scrubbed well and trimmed
  • 1/2 bunch plus 2 stems fresh thyme
  • Coarse salt and freshly ground pepper
  • 4 ounces Parmesan cheese, coarsely grated (2 cups)
  • 1 cup heavy cream
  • 3 cups watercress or baby mesclun
  • 1/4 cup pistachios, coarsely chopped
expand

Orange, Roasted Beet, and Arugula Salad

Other Ideas:
Arugula, Beets, Navel oranges, Salads
expand

advertisement

advertisement

advertisement

advertisement