Hidden Valley Country French Salad

2 Reviews
  • Prep 40 m
  • Cook 15 m
  • Total 55 m
Servings: 4


  • ½ cup Hidden Valley® Original Ranch® Dressing
  • 2 teaspoons very dry sherry
  • ¼ teaspoon coarsely ground black pepper
  • 2 sweet potatoes peeled, cut into cubes
  • 1 red bell pepper seeded, cut into cubes
  • 1 head iceberg lettuce cut into chunks
  • 1 pound cooked, thick, sliced roast beef cut into strips
  • ½ cup pecans halved, toasted
  • 4 slices thick cut, peppered bacon cooked crisp, chopped
  • shaved Parmesan cheese (optional)


  1. 1. Preheat the oven to 450ºF.
  2. 2. In a small bowl, whisk together the dressing, sherry, and pepper until well blended.
  3. 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. 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. 5. Serve garnished with the Parmesan cheese.
• For safe meat preparation, reference the USDA website.

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Hidden Valley Country French Salad is rated 4.5 out of 5 by 2.
Rated 4 out of 5 by from Easy to make, taste good.
Date published: 2014-06-24
Rated 5 out of 5 by from Very good Tasty and fun, I really enjoyed this recipe
Date published: 2014-05-24
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