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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.

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

A mix of hot spices common in India that are used to flavor a variety of appetizer-like foods, fruit salads, fresh fruit, fruit juices, or vegetable salads.

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

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.

A delicate stemmed plant that has oval, blue-green, succulent leaves, which have an unusual mild flavor that resembles oysters.

A family of vegetables consisting of five varieties classified according to shape and growth. The leafy green vegetable is used in salads, cooked vegetable dishes, and is commonly used on sandwiches.

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

Long, thin and spiked in appearance, this vegetable is a common Italian ingredient in a variety of foods.

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.

A large green snap or vine bean measuring an inch or more in length with an inner bean shaped like a kidney bean or oversized lima bean.

A type of pulse commonly used in foods from India that may be served as sprouts, fresh pods, or as dried beans.

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

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

Varieties of small round legumes that are typically classified as fresh, field or pod peas. The fresh pea is a small, round green vegetable, which is grown in a pod and is generally harvested in the early summer.

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 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.