Ingredients (10)
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very dry sherry 2 teaspoons
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coarsely ground black pepper ¼ teaspoon
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sweet potatoes peeled, cut into cubes 2
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red bell pepper seeded, cut into cubes 1
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iceberg lettuce cut into chunks 1 head
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cooked, thick, sliced roast beef cut into strips 1 pound
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pecans halved, toasted ½ cup
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thick cut, peppered bacon cooked crisp, chopped 4 slices
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shaved Parmesan cheese (optional)
Steps (5)
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1Preheat the oven to 450ºF.
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2In a small bowl, whisk together the dressing, sherry, and pepper until well blended.
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3In 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.
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4In a large bowl, add the lettuce, roast beef, sweet potatoes, peppers, pecans, and bacon. Toss with enough of the remaining dressing to evenly coat.
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5Serve garnished with the Parmesan cheese.
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