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

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.

A leafy green vegetable or salad green with a flavor that is slightly bitter tasting, derived from the oxalic acid contained in spinach.

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

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

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

A root vegetable, native to the Mediterranean that closely resembles a parsnip, but has a pale white color rather than creamy yellow.

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 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.

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 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.

A small, round fleshy root vegetable with a smooth skin that can range in colors from white to yellow, green, or scarlet.