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A type of sauce that may use mayonnaise or a vinaigrette combined with other ingredients to create a topping or flavoring that can be mixed into salad greens or salad items being prepared.

Commonly made as a large round and somewhat shallow sided bowl, this piece of kitchenware is designed to hold a sizable volume of salad greens.

A salad green that has small dark green, velvety leaves with a rich, sweet flavor, similar to hazelnut.

Often considered as a matching set, a Salad Spoon and Fork will typically be shaped to serve the various leafy ingredients used to make a salad with greens.

Serving utensils that are typically joined together to form a left and right gripping mechanism to allow salad greens to be easily grasped, removed from a salad bowl and placed on a plate.

A special variety of dried corn that contains a high moisture content. About 14% of the composition of the kernel is water, which creates steam when the kernel is heated.

Made from a hard nylon plastic, this type of utensil is designed to be used for cutting fresh vegetables such as salad greens.

A corn product made by oven roasting and freeze-drying kernels of sweet corn so that they become dry and crispy.

An oil extracted from the germ of the corn kernel. Refined corn oil is one of the best oils for frying because it has a high smoke point.

A generic name given to a variety of different types of leafy vegetables that are most often used in salads or sandwiches.

A salad green that has small dark green, velvety leaves with a rich, sweet flavor, similar to hazelnut.

A salad green that has small dark green, velvety leaves with a rich, sweet flavor, similar to hazelnut.

A type of salad prepared with a number of ingredients that are all arranged neatly and symmetrically on the plate instead of being tossed together.

A dish that consists of a variety of ingredients which generally have some type of dressing mixed with the greens.

Similar in appearance to mayonnaise, this food is a dressing that is common in Europe, particularly regions around Ireland and the United Kingdom.

Lettuce and other salad ingredients that have been combined by tossing.

An herb, which is a perennial plant with long stemmed pinnate leaves that are almost round in shape with serrated edges.

A subtropical plant that is grown for its knobby root, which is used as a seasoning in foods. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green.

A type of fish paste made with Anchovies that are combined with cream, olive and corn oils, sugar, spices and seasonings.

A Japanese noodle that is thin and translucent in appearance, similar to cellophane noodles. They are made from potato, rice, corn, or mung bean starches.