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Vegetables that have an edible root as an extension of the vegetable which grows underground. Highly nutritious, low in calories and containing little or no fat, many Root Vegetables are commonly eaten raw or prepared by cooking.

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

A basic French sauce made of oil, vinegar and seasonings, used as a salad dressing or to coat cold vegetables, or other cold dishes.

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

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.

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

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

A salad prepared with shredded, finely sliced or square bits of cabbage that is most often a white cabbage.

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

A liquid cooking oil that is extracted from the fruit, seeds, or nuts of a vegetable plant, such as corn, soybeans, peanuts, safflower seeds, sunflower seeds, and rapeseeds (used for canola oil).

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.

1. To immerse cooked food, generally vegetables, into ice water or under cold running water to stop further cooking and to retain its color.

A vegetable with long, tender shoots that may be white, purple or green in color, all belonging to a plant that is a member of the lily family.

A food base that consists of gelatin, the jelly-like substance contained in beef, veal, chicken, or fish stock.

Long, thin and narrow, this variety of vegetable is a common type of cucumber grown for the digestive qualities it contains.

1. Working in the food industry, this title is given to a person who has an occupation that involves the preparation of foods.

A type of seasoning or cooking oil that uses the tea seeds harvested from the tea plant (Camilla sinensis), cold-pressing them to produce the oil.

A vegetable, which belongs to the lily family of plants, that is grown for its edible bulb, which most often serves to flavor a variety of foods.

An oil obtained from the seeds of the flax plant. When it is processed, Flaxseed oil is first cold pressed from the seeds, providing an edible oil.