Hidden Valley Country French Salad

  • Prep: 40 min
  • Cook: 15 min
  • Total: 55 min
  • Servings: 4
Rated 4.8571/5 based on 7 customer reviews

Ingredients (10)

  • 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)

Steps (5)

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

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Reviews
(7)

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Rated 5 out of 5 by from Yummy! My husband and I love salad, I made this using roast beef from the deli, then only cheese I had on hand was Colby Jack, this salad is delicious!
Date published: 2019-04-26
Rated 5 out of 5 by from Delicious! I made this for lunch and is sooo good! I'll be making this again for sure.
Date published: 2018-09-28
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