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A salad prepared with shredded, finely sliced or square bits of cabbage that is most often a white cabbage.

An oval-shaped, long stemmed salad green with a mildly distinctive mustard taste. It can be combined with mizuna or other young greens as a flavorful complement to a mixed salad.

A variety of salad greens that are shaped like on oak leaf, grown as green or red oak leaf lettuce. The green variety has a rounded shaped leaf, which provides a mild flavor to salads or other foods.

A salad green that grows with long thin stems containing ragged or serrated green leaves similar to dandelion greens.

A leafy salad green that grows from a stalk and spreads out to form a loose leafed bunch of greens with a decorative frilled red edging.

A leafy salad green that grows from a stalk and spreads out to form a loose leafed bunch of greens with a decorative frilled green edging.

A thin whispy salad green, related to Chinese cabbage, with a mild mustard flavor. Native to Japan, this vegetable averages 14" to 16" in height with leaves that are green and yellow, smooth in texture and somewhat feathery in shape.

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.

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An Asian vegetable green that is used as a cooking green, a salad green, or as a pickled vegetable prepared in a brine or sugar solution.

A generic name given to several types of leafy vegetables such as spinach, mustard greens, escarole, dandelion, and turnip greens that are often used in salads.

A type of crisphead lettuce that has crisp, light green leaves that are formed into a densely packed head.

A mixture of small, young salad greens, herbs and edible flowers. The greens are a mixture of textures and sweet, spicy and bitter flavors.

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

A mixture of small, young salad greens, herbs and edible flowers. The greens are a mixture of textures and sweet, spicy and bitter flavors.

A long stemmed spearhead-shaped, fleshy green leaf that provides a mild flavor as a salad green. Predominately grown in western North America, this green is also known as Cuban spinach or miner's lettuce and is used as a distinctive garnish for vegetable trays, in salads, an herb or an added complement to main dishes.

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

Generally considered to be a salad green, chicory is a relative of the endive family of greens, known as Cichorium.

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.

One of the five distinct types of garden lettuce used for salad greens and other dishes. The leaf is similar to romaine lettuce, but unlike romaine, is not considered edible due to the milky sap that forms soon after it matures.