Prosciutto, Red Potato, and Pine Nut Salad

Posted by on Apr 2, 2018 in Featured, Main Dishes, Summer | 0 comments

… All My Favorites in One Salad!

Gluten Dairy Free Prosciutto, Red Potato, Pine Nut Salad by DailyForage.com

I like to eat salad … but it has to be interesting salad. You know what I mean? I don’t like spending my time munching on rabbit food. It has to taste good, hold my interest, and even cause intrigue into the next bite’s flavor bursts.

This salad has enough of those delicious components to deliver on all requirements above, while additionally providing plenty of healthy food choices and sustenance to serve as a main dish or complete meal. And it won’t weigh anyone down.

With all the buzz circulating on balancing healthy carbs and proteins, minimizing refined sugar, and getting plenty of greens and healthy oils – oh the buzz keeps me awake at night just trying to sort it all out – this salad won’t keep me, or you, awake with concerns over its goodness.

I’ve included a salad dressing recipe with just enough tang to complement the savory prosciutto, red potatoes, and dairy-free, parmesan-style cheese (this is not sponsored, I just like this parmesan cheese substitute). The occasional hint of sweet Medjool dates counterbalance the raspberries as well.

I’m keeping this entire salad free of gluten, dairy, soy, eggs, corn, and peanuts.

Gluten Dairy Free Prosciutto, Red Potato, Pine Nut Salad by DailyForage.com

Someone said, “Always let your conscience be your guide”, (perhaps Jiminy Cricket?) – and this salad will jump right in to fulfill.

 

Gluten and Dairy Free Prosciutto, Red Potato, and Pine Nut Salad

Servings: 2 Main Dish servings
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total Time: 25 Minutes
No
Gluten
No
Dairy
No
Egg
No
Soy
No
Corn
No
Peanut
No
Shell
Fish
No
Fish

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1-2 Tablespoons rice vinegar or citrus-flavored vinegar
  • pinch of onion powder
  • 1/2 teaspoon honey or a pinch of sugar
  • kosher salt and pepper, to taste
  • Half head of Red Leaf Lettuce, washed and torn into bite-size pieces
  • 2 teaspoons avocado oil or another healthy oil suitable for high heat cooking
  • 12-15 small to medium-size Red or New Potatoes, cut into quarters or small slices
  • 1/4 teaspoon onion powder
  • kosher salt and fresh pepper, to taste
  • 4-6 slices of prosciutto, chopped or diced
  • 6-8 fresh Medjool dates, pitted and diced – (don’t use dried dates)
  • 3-4 ounces fresh, red raspberries, rinsed and patted dry
  • 1/3 cup raw pine nuts
  • 2 Tablespoons dairy-free Parmesan-style shredded cheese, optional - I use Follow Your Heart

Directions

  • Make the salad dressing:
  • Whisk together all dressing ingredients (olive oil, vinegar, onion powder, honey or sugar, salt and pepper). Set aside in fridge until ready to garnish salad. Whisk well before using.
  • Place cut, rinsed, dried lettuce in large bowl and chill while preparing remaining salad ingredients. This allows the lettuce to become nicely crisp to give a good crunch contrast to the cooked ingredients.
  • Cook the potatoes, Prosciutto, and pine nuts:
  • In a large skillet, warm 2 teaspoons avocado oil over medium heat. Add prepared potato pieces. Stir to coat. Cook over medium heat until lightly browned, stirring and tossing periodically, about 6-7 minutes or until slightly tender but not soft. Sprinkle onion powder, salt, and pepper over potatoes and remove pan from heat. Transfer potatoes to a plate to cool slightly.
  • Return pan to stove. Heat pan on medium heat. Add chopped prosciutto to pan (no oil needed) and cook, breaking pieces apart as they crisp, until all prosciutto is browned and crisp-tender. Remove from heat and transfer prosciutto to a paper-towel-lined plate using a slotted spoon. Let cool slightly. (This step can also be done in a second pan while the potatoes are cooking). Drain and discard any excess oil/fat from the pan.
  • Add pine nuts to a small pan (or one used in previous steps). Heat on medium-low for 3-5 minutes. Be sure to stir or toss every minute or so to prevent too much browning. Remove from heat.
  • Assemble the salad:
  • Remove bowl of lettuce from refrigerator and add salad dressing, to taste. Toss well to distribute dressing. Divide lettuce into two serving dishes. Over each salad portion, add potatoes, prosciutto, raspberries, and pine nuts. Garnish with dairy-free parmesan-style cheese, if desired. Sprinkle with freshly ground black pepper, if desired.
  • Serve immediately.

Safe food is a journey … Thrive!™

 

 Other recipes you might enjoy:

Beef, Black Rice, and Apple Medley

Beef, Black Rice, and Apple Medley

Black Rice, Lemon, Kale Salad

Gluten-free Dairy-free Creamy Potato Salad

Creamy Potato Salad

 

 

 

 

 

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