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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.

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

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

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

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.

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

A turnip-like root vegetable that has a flavor similar to strong Celery combined with parsley. Unlike Celery, it must be pealed before it is prepared.

A turnip-like root vegetable that has a flavor similar to strong celery combined with parsley. Unlike celery, it must be pealed before it is prepared.

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 food served as both an appetizer and main meal. It is made with a combination of raw fish, vegetables (such as tomatoes, bell peppers, cilantro, green onions, and white onions) and marinated in a base of citrus juices with seasonings.

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).

An Asian salad green that is most often eaten raw but is also combined with other greens and prepared in cooked foods.

A Japanese vegetable with tender asparagus-like stalks that have a flavor mildly resembling fennel. Udo is a member of the ginseng family.

A vegetable consisting of green clusters of buds, known as florets, which grow on a thick leafy stalk.

A vegetable consisting of green clusters of flowering buds, known as florets, which grow on a thick leafy stalk.

A vegetable consisting of green clusters of flowering buds, known as florets, which grow on a thick leafy stalk.

A variety of vegetable that is a cross between broccoli and Chinese kale. It has an appearance similar to asparagus or gai lan, with smaller broccoli buds on top.