If you ordered a March 2010 BIG Value Package or Deluxe Produce Assortment, you’ll see a purple leafy vegetable in your assortment. It’s called a Salad Savoy, and since many people may not be familiar with it, we’d like to tell you about it.
Salad Savoy is a close relative of kale and cabbage, with a flavor similar to cauliflower and broccoli. It adds a mellow flavor to any dish, whether raw or cooked. This unique vegetable was created in 1983 by an entrepreneur in southern California.
After easily separating them from the core, the Salad Savoy leaves can be washed in cold water, dried and stored in a plastic storage bag in the refrigerator. Stored properly at a cool temperature, the Salad Savoy leaves will maintain their crisp texture and color for many days.
Served raw, the Salad Savoy can add extra crunch to tossed salads. See the Healthy Side Salad recipe from Green Bay Personal Chef Tony Lison for a great example.
The Salad Savoy can also be used in main dishes as you would any leafy green. Keep the Salad Savoy in mind for any of your favorite recipes, from pasta to chicken, casseroles, lasagna, pizza and more. It makes a great simple side dish when steamed, sautéed in vegetable oil, braised or microwaved with your favorite seasonings. Plus the Salad Savoy can be used as a colorful garnish for serving platters, buffet trays and dinner plates.
The Salad Savoy is high in Vitamins A and C, plus it contains healthy amounts of Calcium, Iron and dietary fiber. It’s one of those dark, leafy greens that medical experts are promoting for everything from fighting cancer to lowering cholesterol to maintaining a healthy immune system. We hope you enjoy this healthy addition to your March produce assortment!
More information on the Salad Savoy is available at www.saladsavoy.com