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An emulsion sauce made with mayonnaise as the base that is colored green with various other ingredients.

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

A perennial plant that has celery-like stalks that are greenish pink to dark red in color. Garden variety Rhubarb that is grown outside during the summer months matures from a green into a light pink colored stalk with streaks of green amongst lighter red shades of color.

A type of vegetable considered to be a pumpkin and squash heirloom variety that is often used as a decorative squash rather than an eating squash.

The green leaves growing from the branches of the Curry tree, a variety of plant native to many regions of Asia and India.

The green growth from one of the varieties of jute plants producing edible leaves that are used as a vegetable or food ingredient.

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.

The juice from unripened green grapes that have been processed without allowing it to ferment, so there is no alcohol content.

A spice made from fruit of mangos that have been harvested when they are green, prior to ripening. Light tan in color, the mangos are cut into slices and dried to be provided as whole, dried pieces of the fruit or ground into powder.

A broad-leafed variety of spinach that is grown in Far Eastern countries for the shoots and leaves of the plant.

A small apple with a green and red colored outer skin covering a white, firm textured, juicy inner flesh that provides a tart to sweet flavor.

A flat, light green to all white in color, this dried bean has a kidney shape and provides a mild flavor with a soft texture.

An green colored herb sauce made from mint leaves, sugar and vinegar. Mint sauce is a common sauce applied as a marinade to poultry, fish or meat, most notably lamb.

A dark blackish green, triangular-shaped pepper, 3 to 5 inches long, with a wide top that tapers to a blunt end.

A dark green, tapering and narrow pepper that is five to seven inches long. When fully mature it turns a dark brown.

A type of chile pepper that is about 5 inches in length, is green or red in color, and has a mild to medium-hot flavor.

A variety of summer squash with a dark green skin covering an off-white flesh. The cylindrical variety is much like a cucumber in size and shape.

A Mexican appetizer that consists of green chilies stuffed with cheese, meats, and other ingredients.

Native to Italy, this relative of the broccoli and cauliflower family grows as a lime green colored head having an appearance somewhat similar to cauliflower except for the cone-shaped florets that swirl upward forming peaks.

A silvery, green colored vegetable that looks like flat celery stalks with a flavor resembling an artichoke, salsify and celery, only slightly more bitter.