Definition of Salad greens

1. Noun. Greens suitable for eating uncooked as in salads.


Salad Greens Pictures

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Lexicographical Neighbors of Salad Greens

salad
salad-dodger
salad-oil
salad bar
salad bars
salad bowl
salad burnet
salad cream
salad days
salad dodger
salad dodgers
salad dressing
salad dressings
salad fork
salad green
salad greens (current term)
salad nicoise
salad oil
salad oils
salad plate
salad year
salad years
saladang
saladangs
salade
salades
salading
saladings
saladless
saladlike

Literary usage of Salad greens

Below you will find example usage of this term as found in modern and/or classical literature:

1. Table Service by Lucy Grace Allen (1920)
"CHAPTER XVII CARE OF salad greens. SERVING OF CHEESES AND CAVIARE TO PREPARE salad greens Lettuce. IT is desirable to attend to lettuce as soon as it comes ..."

2. Table Service by Lucy Grace Allen (1915)
"CHAPTER XVII CARE OF salad greens. SERVING OF CHEESES AND CAVIARE TO PREPARE salad greens Lettuce. IT is desirable to attend to lettuce as soon as it comes ..."

3. Lessons in Cookery by Frances Elizabeth Stewart (1919)
"I. salad greens: CLASSIFICATION OF SALAD VEGETABLES Cabbage, finely shredded Celery cabbage ... Which of the salad greens are substitutes for lettuce? d. ..."

4. Consolidated Library of Modern Cooking and Household Recipes by Christine Terhune Herrick (1904)
"Dip into French salad dressing and put on bread; a little cheese, creamed, or French mustard spread over salad greens makes a palatable addition. ..."

5. Cooking for Profit: Catering and Food Service Management by Alice Bradley (1922)
"Cheese croquettes—served with salad greens simply dressed Cheese balls—served with salad greens simply dressed Crackers, thin, unsweetened, buttered, ..."

6. Food and cookery for the sick and convalescent by Fannie Merritt Farmer (1912)
"salad greens have but little food value, but are useful for the water and potash ... In selecting salad greens choose only those that are fresh and crisp, ..."

7. Food and Cookery for the Sick and Convalescent by Fannie Merritt Farmer (1912)
"salad greens have but little food value, but are useful for the water and potash ... In selecting salad greens choose only those that are fresh and crisp, ..."

8. Home Chefs of the World: Rice and Rice-based Recipes by Inderjeet K. Virmani (1991)
"Serve on salad greens and sprinkle with sliced almonds, if desired. Makes 6 servings. ... Serve on salad greens. Garnish with tomato wedges, if desired. ..."

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