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Salad with meat and prunes

Salad with Meat and Prunes

This salad is good for both everyday meals and holidays. I really love meat and poultry salads with prunes, especially when there's an apple in the mix too. I've made a similar salad with chicken breast before. This time I used boiled pork tenderloin — I'd planned on beef, but didn't have any on hand, so I went with the meat I had.

Maria

Recipe author

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Composition / ingredients

Servings:

Beef (or pork)

300

Prunes

150

Hard cheese

Eggs (large)

Apple (large, sweet-tart, and juicy)

Hazelnuts (or walnuts)

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 11 g

Fats 44 % 18 g

Carbohydrates 29 % 12 g

239 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

For a salad with meat and prunes, you'll need: pork or beef (lean, without cartilage or sinew), pitted prunes, large eggs, cheese, a juicy sweet-tart apple (Granny Smith or similar), nuts (I used hazelnuts, but walnuts or any other work), and mayonnaise. My mayonnaise is made with avocado, so it has a slightly greenish tint.
Step 2:

Boil the meat in salted water beforehand. Remove it from the broth, let it cool, then cut it into small pieces.
Step 3:

Finely chop the prunes.
Step 4:

Hard-boil the eggs, peel them, and chop finely.
Step 5:

Grate the cheese on a medium grater.
Step 6:

Peel and grate the apple on a coarse grater. Finely chop the nuts with a knife.
Step 7:

Set a plating ring on a platter and start layering: first the boiled meat, pressed down and coated with mayonnaise.
Step 8:

Spread the grated apple on top and coat with mayonnaise too.
Step 9:

Add the eggs as the next layer and coat with mayonnaise.
Step 10:

Next, the prunes and a layer of mayonnaise.
Step 11:

The next-to-last layer is grated cheese — you can leave the mayonnaise off this one. I did.
Step 12:

Scatter the chopped nuts over the top. Chill the salad in the refrigerator for 2–3 hours so the flavors meld.
Step 13:

Lift off the ring and serve. Enjoy!

You can build the salad in a plating ring, as I did, or just spoon it into a deep bowl — ideally a clear glass one so the layers show and it looks pretty on the table. Or you can simply combine all the ingredients, dress with mayonnaise, and toss.
I used hazelnuts here, but walnuts are the more common choice.
For an extra kick, you can add some finely chopped onion marinated in vinegar and sugar.