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

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.

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.

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 cooking green that is a celtuce variety of garden lettuce grown for its thick edible stem instead of the leaf, which is thin and bitter tasting.

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

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

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

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

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

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.

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Common to Asia, this fruit is a member of the lycium family of berries and is referred to as a Goji berry when harvested in Mongolia or Tibet.

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

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

A common type of Cabbage that provides a mild flavor for a variety of salad and vegetable dishes. High in vitamin C with smaller amounts of calcium and fiber, this cabbage is predominantly grown in Asia and the United State.

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

A layered dessert that began as a European confection, which was made in England. Sheets of sherry infused sponge cake, cut to fit in a round bowl, were spread with jam and a pastry cream or egg custard.

A sauce or soup base made from meat stock (generally beef, veal, or poultry, but also fish) that is clarified into a clear and flavorful liquid broth.