1.   Dark green arugula, often used as a stand-alone salad green, has a peppery and slightly bitter flavor.

2.   The fridge was stocked with salad greens, several kinds of cheese, bacon, eggs, the remains of a cooked ham.

3.   An adventurous gardener who lived in Medford and Wading River on Long Island, N.Y., Mrs. Fullerton once sowed the seeds of a newly introduced salad green.

4.   And second, because I like to serve a well-flavored sliced steak like this over a pile of mixed salad greens sprinkled with a little lemon juice.

5.   Arugula has a peppery taste and is most often mixed with other salad greens.

6.   -- Add mandarin oranges and water chestnuts to salad greens and splash with a dash of balsamic vinegar.

7.   A cup of salad greens is about the size of two eight balls.

8.   Budget-minded housewives buy huge quantities of wilted and leftover salad greens and cook them to a spinachy consistency.

9.   Combine pasta, vegetables and salad greens in a large bowl.

10.   Even sources of salad greens at local farm markets dry up.