Beef, Prosciutto, and Sweet Potato Salad

  • Yield: servings


1pound baby sweet potatoes, cut into 1/4-inch slices
olive oil spray
flaky sea salt and freshly ground pepper to taste
8slices prosciutto
1pound beef sirloin
8cups butter lettuce, arugula, or radicchio (or a combination)
4 radishes, finely sliced
8ounces baby roma or cherry tomatoes, halved
3tablespoons chopped chives, optional
2tablespoons olive oil or lemon olive oil
1tablespoon red wine vinegar
1teaspoon Dijon mustard
1teaspoon pear or apple juice concentrate


  1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. While the beef rests, place all the dressing ingredients in a glass jar with a lid and shake well.
  5. 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.