Carrots, onions, lettuce, tomatoes, peppers, and radishes are some common vegetables. Carrots belong to the Apiaceae family and are the most important vegetable. Onions are biennial plants in the Amaryllidaceae family. Lettuce is a temperate annual or biennial plant in the Asteraceae family grown for its leaves and commonly eaten raw in salads. Tomatoes are herbaceous nightshade fruits typically eaten raw when red ripe. Peppers and radishes are root vegetables in the Brassicaceae family cultivated worldwide. To make a salad, select fresh greens, wash and dry thoroughly, tear into bites, add light dressing and optional ingredients like nuts or olives.

1. Vegetables

2. Carrot Daucus carota subspecies sativus, carrot, belongs to the Umbelliferae family, also called Apiaceae. It is the most important vegetable. Onion Allium cepa or onion, is a biennial herbaceous plant, family Amaryllidaceae.

3. Lettuce Lettuce ( Lactuca sativa ) is a temperate annual or biennial plant of the daisy family Asteraceae . It is most often grown as a leaf vegetable . In many countries, it is typically eaten cold, raw, in salads , sandwiches , hamburgers , tacos , and in many other dishes. is a herbaceous , usually sprawling plant in the nightshade family widely cultivated for its edible fruit . Savory in flavor, the fruit of most varieties ripens to a distinctive red color. Tomatoes

4. Pepper Radish The plant may be annual, biannual, or living for several years. It has a stem full of branches and this amounts to from 0.5 to 1.5 m. Its flowers are white and the fruits may vary in color depending on the degree of maturity in which they find, even some varieties are usually eaten when the fruit is still immature. The radish ( Raphanus sativus ) is an edible root vegetable of the Brassicaceae family that was domesticated in Europe in pre- Roman times. They are grown and consumed throughout the world. Radishes have numerous varieties, varying in size, color and duration of required cultivation time.

5. How make a salad Select crisp, fresh greens with no bruised spots on leaves or streaks of brown near roots. 1. 2. Use a variety of greens. Vary dark with light, and crisp with tender. 3. Remove broken or damaged outer leaves. 4. Wash and drain the greens thoroughly. Use a salad spinner to dry the greens quickly, or you can wrap the greens in a towe 5. Make sure the greens are cold and dry before making your salad.

6. 6. Gently tear the greens into bite-size pieces. 7. Make sure your additional ingredients, if you use any, go well with each other. You don't need to add anything else if your greens are interesting enough! Possible additions include sliced radishes, chopped scallions, sliced carrots … Add dressing at the last minute. Use just enough to coat the leaves lightly, and toss gently. 8. Garnish with toasted nuts, croutons, tomato wedges or sliced olives. 9. End