The term "salad greens" refers to a variety of leafy vegetables that are commonly used in making salads. These include lettuce, spinach, arugula, kale, and other similar types of greens. The leaves of these plants are harvested before they reach full maturity, which allows them to retain their tender texture and fresh flavor. Salad greens can be eaten raw or lightly cooked, and provide a wide range of nutrients including vitamins A and C, folate, calcium, and iron. They are an essential component of many healthy diets, and are often used as a base for salads, sandwiches, and other dishes.