Beef, Prosciutto, and Sweet Potato Salad
- Yield servings
Delicious and nourishing all in one. The vitamin C from the sweet potatoes and tomatoes will help your body absorb the iron from the beef.
- 1 pound baby sweet potatoes, cut into 1/4-inch slices
- olive oil spray
- flaky sea salt and freshly ground pepper to taste
- 8 slices prosciutto
- 1 pound beef sirloin
- 8 cups butter lettuce, arugula, or radicchio (or a combination)
- 4 radishes, finely sliced
- 8 ounces baby roma or cherry tomatoes, halved
- 3 tablespoons chopped chives, optional
- 2 tablespoons olive oil or lemon olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon pear or apple juice concentrate
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Spray the sweet potatoes with a little oil, sprinkle with salt, and toss. Arrange on one of the sheets in a single layer and bake for 30 minutes or until lightly golden. Place the prosciutto on the other sheet and bake for 5 to 7 minutes or until crisp. Remove both sheets from the oven and drain the prosciutto on paper towels.
- Meanwhile, season the beef with salt and pepper. Heat a grill pan over medium-high heat, lightly spray with oil, then add the beef and cook for 3 to 4 minutes on each side (or longer, according to taste). Remove from the heat and let the beef rest in the pan for 5 to 10 minutes. Cut into slices.
- While the beef rests, place all the dressing ingredients in a glass jar with a lid and shake well.
- Arrange the salad leaves, sweet potatoes, beef, prosciutto, radishes, and tomatoes on a platter. Drizzle the dressing over the top, toss well, and sprinkle with the chives, if using.
Variation: Instead of sweet potatoes, use Jerusalem artichokes for a delicious nutty variation. The baking time will depend on the thickness of the slices. If you use a mandoline, you will only need to bake for 10 to 12 minutes in a preheated 360°F oven; if the slices are thicker (about ¼ inch), increase the cooking time to 30 to 35 minutes.
Kid Friendly: I suspect most kids would prefer this salad without the radishes.
Recipes from High Protein, Low GI, Bold Flavor: Recipes to Boost Health and Promote Weight Loss, copyright © Fiona Carns, 2012. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.