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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 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.

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 root vegetable related to the turnip and horseradish family, with a sooty dull black exterior that covers a white, crisp inner flesh providing a peppery hot flavor.

An edible tuber originating from Asia and introduced into Europe in the late 1800's. This vegetable has a swirled bulb-like shape that is approximately 3 inches in length and 1/2 to an inch in diameter.

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.

A traditional Asian ingredient that is the ivory-colored young growth, harvested from a species of edible bamboo plants, which are prepared and served as a vegetable.

Pronounced white zin-fan-dell. Contrary to what the name suggests, white zinfandel is a rosé (or blush), wine rather than a white wine.

A bottle that is typically formed in a manner, such as tall and narrow, for use in conveniently holding and dispensing olive oil.