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Salad course

Explore 761 recipes, 45 articles, 26 galleries, 186 videos, and more

Prosciutto, Fig, and Mozzarella Salad

Time:15 mins
Ingredients
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper
  • 1 1/4 pounds arugula (2 to 3 bunches), stemmed and washed well
  • 2 pints bocconcini (bite-size fresh mozzarella balls), drained, or 1 pound fresh mozzarella, cut into bite-size pieces
  • 8 slices prosciutto (about 4 ounces total)
  • 1 package (8 ounces) dried figs, quartered (stems removed if thick)
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Soy-Lime Vinaigrette

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Cranberry-Almond Green Salad with Honey Mustard Vinaigrette

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Please-a-Crowd Salad

Ingredients
  • 1 (10-ounce) bag baby spinach or arugula, torn into bite-size pieces
  • 1/2 shallot, finely chopped
  • 4 cups red or yellow cherry tomatoes
  • 3 Belgian endives, thickly sliced crosswise
  • 1 tablespoon Dijon mustard
  • Olive oil, for drizzling
  • 6 ounces blue cheese, preferably Gorgonzola
  • Juice of 1 lemon
  • 6 sprigs fresh thyme, picked
  • Coarse salt and freshly ground pepper
  • Coarse salt and freshly ground pepper
  • 1/3 cup olive oil
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Romaine-Heart Salad with Creamy Dressing

Time:10 mins
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Crunchy Italian Salad

Time:15 mins
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Escarole, Blood Orange, and Walnut Salad

Ingredients
  • 1 large blood orange
  • 1 medium head escarole, outer leaves discarded, remaining leaves torn into 1 1/2-inch pieces (about 10 cups)
  • 2 celery stalks, cut 1/4 inch thick diagonally
  • 1/2 cup celery leaves, preferably tender inner leaves
  • 1/3 cup walnut halves, coarsely chopped
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons champagne vinegar
  • 1/2 teaspoon coarse salt
  • 1/8 teaspoon freshly ground pepper
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Crisp Celery Salad

Time:10 mins
Other Ideas:
Celery, Vegetable salads
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Frisee, Orange, and Toasted Hazelnut Salad

Other Ideas:
Frisee, Hazelnuts, Oranges, Salads
Ingredients
  • 2 tablespoons freshly squeezed orange juice
  • 1 tablespoon white balsamic vinegar
  • 1/4 teaspoon grated orange zest
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground ginger
  • 1/2 teaspoon mustard seeds
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons extra-virgin olive oil
  • 2 seedless oranges, pith and peel removed
  • 1 medium head frisee
  • 1/4 cup toasted hazelnuts, roughly chopped
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Chicory, Jicama, and Pecan Salad

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