Hidden Valley Country
French Salad

  • Prep time40 min
  • Cook time15 min
  • Servings4
Hidden Valley Country French Salad
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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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