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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 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.

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

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.

Serving utensils that are typically joined together to form a left and right gripping mechanism to allow salad greens to be easily grasped, removed from a salad bowl and placed on a plate.

A type of salad prepared with a number of ingredients that are all arranged neatly and symmetrically on the plate instead of being tossed together.

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.

Often considered as a matching set, a Salad Spoon and Fork will typically be shaped to serve the various leafy ingredients used to make a salad with greens.

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

Lettuce and other salad ingredients that have been combined by tossing.

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 sauce that serves well as a salad dressing, a marinade or a stir-fry seasoning. When served with fish, poultry, salad greens, vegetables, or pasta this sauce provides a mildly tangy ginger flavor enhanced with sesame and miso (soybean paste).

A pump sprayer that can be filled with various types of cooking oils, such as olive or vegetable oil, to be sprayed onto foods (salads, breads, vegetables, etc.) or onto cooking tools (pans or utensils) to either add flavor to the food or to create non-stick surfaces for baking, cooking or grilling.

Also known as mezedes (the plural form of meze), it is a Greek name for a variety of small bite size appetizer snacks and sauces made from the traditional ingredients of the region.

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