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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.

A broad leafed green plant, related to kale that is used as an ingredient in green salads, or as a vegetable to be served for a cooked vegetable dish, or combined and with other ingredients to be stir fried and served as part of a main dish.

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.

Cooking greens from the mustard plant that are grown in both red and green varieties. This green provides a peppery flavor to assorted cooked dishes or when eaten raw.

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

Edible leaves of the garland chrysanthemum plant that may also be referred to as the edible chrysanthemum or the cooking chrysanthemum.

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.

Asian greens from the brassica rapa family of greens that are a hybrid of a stubble turnip crossed with a Chinese cabbage.

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.

An Asian vegetable green that is used as a cooking green, a salad green, or as a pickled vegetable prepared in a brine or sugar solution.

A mixture of small, young salad greens, herbs and edible flowers. The greens are a mixture of textures and sweet, spicy and bitter flavors.

A mixture of small, young salad greens, herbs and edible flowers. The greens are a mixture of textures and sweet, spicy and bitter flavors.

A root vegetable grown for the leaves that are used as cooking greens (beet greens) and the firm textured bulbous root, which is served as a cooked vegetable.

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

Green salad leaves that cannot be classified as a true herb or vegetable, which are native to the Mediterranean and eastern Asia.

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

A generic name given to several types of leafy vegetables such as spinach, mustard greens, escarole, dandelion, and turnip greens that are often used in salads.

A variety of endive that is a member of the chicory family of greens. It grows prickly green leaves that provide a slightly bitter taste.

A plant from the parsley family with feathery green leaves sprouting from the top of the root and an orange root that can be eaten raw or cooked.

A Mediterranean plant, with green, multiple-lobed leaves, belonging to the mustard family and commonly used as a salad green.