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A plant that is a member of the mustard family and is used as an herb and a salad green. It originated in eastern Europe and western Asia and now grows throughout the world.

Not to be confused with watercress, this salad green is a member of the mustard family and is also known as English cress, garden cress, land cress and winter cress.

Grown from a very tiny chia seed, this sprout is a nutritious ingredient for salads and sandwiches, providing a flavor similar to watercress.

The delicate spiraling vines (shoots) and uppermost leaves of a young pea plant. Tender in texture, the shoots provide a sweet flavor that is a cross between the taste of peas and spinach with a hint of watercress.

A beverage made of tomato juice and a variety of vegetables blended together into a drink served for breakfast, snacks or as an ingredient for cocktails.

An Italian food that consists of seared, rare beef tenderloin thinly sliced and served with a cold olive oil vinaigrette, which may have lemon juice added, and then topped with Parmesan cheese.

The leaf of a plant, native to South America, that is harvested when it is young to be used as a herb for seasoning of foods or as a fresh green to be served in salads.

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

Green salad leaves that cannot be classified as a true herb or vegetable, which are native to the Mediterranean and eastern Asia.

A Mediterranean plant, with green, multiple-lobed leaves, belonging to the mustard family and commonly used as a salad green.

An emulsion sauce made with mayonnaise as the base that is colored green with various other ingredients.

The generic name given to any of the numerous varieties of plants that have fragrant leaves and stems used to season foods.

Used in salads, appetizers, hors d'oeuvres, and side dishes, Belgian endive has narrow, spear-shaped leaves that grow close and tightly wrapped around the head.