Inspired by a lovely plant in a Swedish garden, a California vegetable grower worked with kale and cabbage to develop a new vegetable — salad savoy — brought on the market in 1984. Frilly, loose green outer leaves ring a white and violet center, while the flavor resembles a mild mix of cabbage, cauliflower and broccoli. With its pedigree as a cruciferous vegetable also comes nutrients such as vitamins A and C, calcium and iron. Salad savoy is low in calories, high in fiber and saturated fat- and cholesterol-free.
From savory appetizers to decadent desserts and each course in between, the Foxy-brand line of produce adds healthful nutrients and flavorful ingredients. These recipes offer suggestions for food pairings, hint at the culinary versatility Foxy-brand products provide and help you fill half your plate with vegetables and fruit at every meal, as suggested by U.S. dietary guidelines.
|Warm Apple & Savoy Salad||30 min prep|
Choose crisp, richly colored heads; avoid wilted, limp or yellowed leaves. Separate leaves, trim and discard stem end if tough. Wash leaves in cool water, dry and refrigerate in crisper in a plastic bag for up to 5 days. Served raw, mild-flavored salad savoy adds color and crunch to salads; use tender center leaves mixed with other greens, or use larger outer leaves wilted by a hot dressing. Cook lightly (steam, braise, saute, stir-fry) to preserve color, flavor and nutrients; add an acid (vinegar, lemon juice) to maintain color. Use with soups, pasta, omelettes, pizza and casseroles.