81.   Many places on the course, the greens are anything but.

82.   Mixing and matching these micro greens is a wonderful new way to play with your food.

83.   Most of the leaves are dark green, coarse and bitter, more suitable for sauteing or soup-making than for a first-rate salad.

84.   Mixed baby greens were the height of sophistication.

85.   Nelson said the sixth green was his main concern, because of the amount of water that flowed onto it from an adjacent hill.

86.   Next to having fresh greens, the most important thing when making a salad is that the greens are crisp yet dry.

87.   Nor will the greens be a perfect shade of green, as they often are when Riviera hosts the Nissan Open in the winter.

88.   Now if we only knew what leafy greens are.

89.   Now if we only knew what leafy greens were.

90.   Of course, the greens are as fast as they can be, too.