Westman vegetable list
Salad Greens: 2-3 cups a day. Includes: arugula, bok choy, cabbage (all varieties), chard, chives, endive, greens (all varieties including beet, collards, mustard, and turnip), kale, lettuce (all varieties), parsley, spinach, radicchio, radishes, scallions, and watercress. (If it is a leaf—you can eat it.)
Vegetables: 1-2 cups (measured uncooked) a day. Includes: artichokes, asparagus, broccoli, Brussels sprouts, cauliflower, celery, cucumber, eggplant, green beans (string beans), jicama, leeks, mushrooms, okra, onions, peppers, pumpkin, shallots, snow peas, sprouts (bean & alfalfa) sugar-snap peas, summer squash, tomatoes, rhubarb, wax beans, zucchini.