Hidden Valley Country French Salad
Ingredients(10)
½ cup
very dry sherry
2 teaspoons
coarsely ground black pepper
¼ teaspoon
sweet potatoes peeled, cut into cubes
2
red bell pepper seeded, cut into cubes
1
iceberg lettuce cut into chunks
1 head
cooked, thick, sliced roast beef cut into strips
1 pound
pecans halved, toasted
½ cup
thick cut, peppered bacon cooked crisp, chopped
4 slices
shaved Parmesan cheese (optional)
For safe meat preparation, reference the USDA website.
Steps(5)
- 1
Preheat the oven to 450ºF.
- 2
In a small bowl, whisk together the dressing, sherry, and pepper until well blended.
- 3
In a large bowl, toss the potatoes and peppers together with ¼ cup of the dressing mixture. Arrange the potatoes and peppers in a single layer on a parchment lined baking sheet. Bake for 15 minutes or until the potatoes have softened and are crispy. Remove from the oven and let cool.
- 4
In a large bowl, add the lettuce, roast beef, sweet potatoes, peppers, pecans, and bacon. Toss with enough of the remaining dressing to evenly coat.
- 5
Serve garnished with the Parmesan cheese.
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