Prosciutto, Sweet Potato, and Arugula Salad

September 18, 2017lectinfreemama
Blog post

I’m not a huge fan of traditional salad. It’s good at first–very green and crunchy. But then 5 minutes later, when I’m still chewing my first bite of lettuce, I think, this sucks–can I just throw out the lettuce and eat the toppings? Instead, I soldier on and chew raw greens for the next half hour until I feel like I’ve really accomplished something. Then I go and get some “real food.”

This brings me to the stroke of inspiration that hit me the last time I had a great meal at a restaurant with the dreaded side house “salad.” The one that comes with two grape tomatoes, two cucumber slices, and half a pound of cheddar cheese. (Has anyone ever had a good house salad?) As I dutifully scraped off all the toppings and forked the anemic lettuce into my mouth, I thought, why don’t they just serve the hot meal on a bed of greens? That way they can save money on these pathetic toppings and still pretend to be healthy by serving everything on a bed of lettuce!

Then I dumped my hot meal onto my bed of lettuce, and the rest is…well, the rest is this recipe.

 

Salad toppers? Cook up some sweet potatoes and use them as a salad topping, along with prosciutto di parma, Swiss cheese, tarragon, and a scrumptious Dijon dressing--lectin free and Plant Paradox approved!

 

You’re gonna cook up some sweet potatoes and then dump ’em on your salad along with some other amazing toppings, like prosciutto di Parma, real Swiss cheese, fresh tarragon, and a spicy Dijon dressing. It’s so delicious and unsalad-like, you’ll ask where the salad is the next time a waiter brings one to the table, because it’ll look like a garnishment for the better salad you now know exists.

 

Unlike any salad you've had before, prosciutto, sweet potato, and arugula salad with real swiss cheese--lectin free, Plant Paradox approved!

PREP TIME 20 MINUTES     TOTAL TIME 20 MINUTES     SERVES 4

Ingredients for Salad

  • 1 pound sweet potato, peeled and cubed
  • sea salt and black pepper
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon dijon mustard
  • 5 ounces baby arugula
  • 2 ounces prosciutto di parma, shredded
  • 2 ounces real Swiss cheese, shredded
  • 1/4 cup fresh tarragon leaves
  • 1/4 cup parmigiano-reggiano, shredded

Instructions for Salad

  1. PLACE the sweet potatoes in a large pot, cover with cold water, and bring to a boil.
  2. ADD 1 1/2 tablespoons of salt, reduce heat, and simmer until tender, about 12 minutes. Drain, run under cold water, and dice thinner.
  3. MEANWHILE, in a small bowl, whisk together the oil, vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  4. DIVIDE the arugula among 4 bowls. Top with prosciutto, Swiss cheese, tarragon, and sweet potatoes. Drizzle with the dressing and sprinkle with parmigiano-reggiano.

 

Easy, right? This recipe is part of my Weeknight Meal Planner, and was voted a fan favorite. To get 5 dinner recipes a week in your inbox like this one, click the box below!

 

Top your salad with a delicious combination of cooked sweet potatoes, prosciutto di parma, real swiss cheese, and a spicy dijon vinaigrette--lectin free and Plant Paradox approved!
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Prosciutto, Sweet Potato, and Arugula Salad

Not your traditional salad! A baby arugula salad topped with cooked sweet potatoes, prosciutto di Parma, real Swiss cheese, tarragon, and a spicy Dijon vinaigrette. Lectin free, Plant Paradox, AIP, Paleo approved.

Course Salad
Cuisine Italian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 20 minutes
Servings 4 people
Author lectinfreemama

Ingredients

  • 1 pound sweet potato peeled and cubed
  • sea salt and black pepper
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon Dijon mustard
  • 5 ounces baby arugula
  • 2 ounces prosciutto di Parma shredded
  • 2 ounces imported Swiss cheese shredded
  • 1/4 cup fresh tarragon leaves chopped
  • 1/4 cup Parmigiano-reggiano shaved

Instructions

  1. PLACE the sweet potatoes in a large pot, cover with cold water, and bring to a boil

  2. ADD 1 1/2 tablespoons of salt, reduce heat, and simmer until tender, about 12 minutes. Drain, run under cold water, and dice thinner.

  3. MEANWHILE, in a small bowl, whisk together the oil, vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

  4. DIVIDE arugula among 4 bowls. Top with prosciutto, Swiss cheese, tarragon, and sweet potatoes. Drizzle with dressing and sprinkle with parmigiano.

 

 

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