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A leafy salad green that grows from a stalk and spreads out to form a loose leafed bunch of greens with a decorative frilled green edging.

An abbreviation for a sandwich made with bacon (B), lettuce (L) and tomatoes (T). Typically the sandwich consists of several slices of bread toasted, spread with mayonnaise, and filled with the ingredients of fried bacon, fresh lettuce, and several tomato slices.

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

Often referred to as a "country" lettuce, this salad green grows with long thin stems that sprout ragged or serrated green leaves, similar to dandelion greens.

A common Jamacian salad green grown from the taro root. Used in a manner similar to lettuce, Callaloo is prepared for use in salads, soups, and side dishes.

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

A kitchen device used to remove excess moisture from freshly washed lettuce, greens, herbs, fruits, and other similar leafy or hard to dry items.

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

A term meaning "seaweed" in Hawaiian. The common varieties of seaweed in Hawaii include Asanthopora, Anfelthia, Ele'Ele, Hypnea, Kohu, Lipoa, Manauea, Ogo, Sargassum, and Sea Lettuce.

A Mexican sandwich, which became popular after WWII. The Torta sandwich most often contains meat garnished with mashed avocado, a sandwich spread made of black beans or refried beans, pickled jalapenos, lettuce, tomato, and an onion.

A beverage made of tomato juice and a variety of vegetables blended together into a drink served for breakfast, snacks or as an ingredient for cocktails.

A French term that means "made of rags", which is similar to the appearance of the food derived from this term.

A traditional French soup that combines fresh peas and water with finely chopped shallots to make a thick creamy soup.

A long stemmed spearhead-shaped, fleshy green leaf that provides a mild flavor as a salad green. Predominately grown in western North America, this green is also known as Cuban spinach or miner's lettuce and is used as a distinctive garnish for vegetable trays, in salads, an herb or an added complement to main dishes.

A tortilla that has been fried until it is crisp and somewhat brittle. A variety of ingredients can be placed on the tostada, such as shredded beef, poultry or fish, refried beans, shredded lettuce, bits of tomato, onion, and peppers.

A pan-fried or broiled, flour tortilla, which is filled with cheese and a combination of ingredients that may include meat, beans, salsa, black olives, peppers, tomatoes, lettuce, or other vegetables.

A popular Mexican dish prepared with a soft corn tortilla, used as a food wrap, that is rolled around ingredients such as chicken, beef or pork and topped with cheese and vegetables, which may include lettuce, onions, and sweet peppers.

A salad green that grows with long thin stems containing ragged or serrated green leaves similar to dandelion greens.

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

A traditional American dish made in a similar manner as a cold salad that is served as a main entree.