This gorgeous, colorful salad takes late-winter produce like thinly shaved beets, carrot ribbons, and rounds of juicy ...

Meanwhile, wash, shake dry and shred arugula. Roughly chop Parmesan to the texture of roughly chopped nuts. In a bowl large enough to toss linguine, combine lemon juice, minced garlic, and enough ...

Enter this arugula salad that gets studded with roasted butternut ... with a simple vinaigrette made with olive oil, shallots, lemon juice and mustard, which adds a punchiness to cut the sweetness ...

This recipe is for Greens, Grapes, Walnuts, and Blue Cheese Dressing from the food section of The Boston Globe.

Make the dressing ... dill, arugula and remaining 2 tablespoons olive oil. Rest mixture for a few minutes, then adjust seasoning, adding salt, pepper, oil or lemon juice to taste.

Crisp arugula serves as the base for this bright, earthy salad. Topped with ... 1/8-inch-thick rounds Make the dressing: Pulse scallions, oil, honey, mustard, lemon zest and juice, salt, and ...