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Hidden Valley Country French Salad
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Ingredients
- ½ cup pecan halves, toasted
- ¼ teaspoon coarse grind black pepper
- ¾ cup Hidden Valley® Roasted Onion Parmesan Dressing
- 1 head iceberg lettuce, cut into chunks
- 1 pound cooked thick sliced roast beef, cut into strips
- 1 red bell pepper, seeded and cut into cubes
- 2 sweet potatoes, peeled, and cut into cubes
- 2 teaspoons very dry sherry
- 4 slices thick cut, peppered bacon, cooked crisp & chopped
- Shaved Parmesan cheese, optional
Instructions
- Preheat the oven to 450ºF.
- In a small bowl, whisk together the dressing, sherry, and pepper until well blended.
- 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.
- 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.
- Serve garnished with the Parmesan cheese.
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