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.