Cooking Method: Tossing
Grilled Tuna Salade Niçoise
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By Shelly Rose
Kale Salad with Pinenuts
In a surprising twist, Tuscan kale is served raw—and makes for a substantial and satisfying winter salad. Be sure to choose bunches of Tuscan kale with small leaves, which are more tender.
By Shelly Rose
Spinach Salad with Bosc Pears, Cranberries, Red Onion, and Toasted Hazelnuts
This spinach salad speaks to all the wonderful autumnal flavors of the Pacific Northwest. The new crop of bronzed Bosc pears is piled high at the farmers' market; the hazelnuts have been harvested, shelled, and bagged for sale; and the cranberries arrive from the Long Beach, Washington, coastal bogs.
By Shelly Rose
Pear, Arugula, and Pancetta Salad
A few simple ingredients come together in an unexpected way to create a delicate beginning for a luxurious dinner.
By Shelly Rose
Southern Strawberry Salad
Strawberry salad is a classic Southern side that works for any occasion.
By Shelly Rose
