Delicious Oliver’s Salad with Smoky Ranch Dressing

The Oliver’s Salad is a delightful blend of freshness and flavor that will undoubtedly become a staple in your kitchen. Featuring succulent salmon, colorful mini sweet peppers, creamy avocado, and crispy bacon, this salad brings an explosion of taste in each bite, making it a favorite for anyone seeking nutritious yet exciting meal options. The heart of this salad is its standout smoky ranch dressing, which ties all the ingredients together beautifully, giving it a creative twist that sets it apart from standard salads. Whether you’re serving it for a casual lunch or a fancy dinner gathering, The Oliver’s Salad is sure to impress with its rich flavors and vibrant presentation.

What makes The Oliver’s Salad so appealing is not just its incredible flavor but also its versatility. You can easily modify the ingredients based on seasonal produce or personal preferences to create a truly unique dish every time you make it. Plus, the combination of proteins, healthy fats, and veggies ensures that this salad is packed with nutrition, making it a sensible choice for a well-balanced meal. Whether enjoyed solo or as a side with your favorite protein, this salad will enrich your dining experience.

Why You’ll Love This Oliver’s Salad

• Flavor Explosion: The combination of savory, smoky, and fresh ingredients makes every bite a delight.
• Nutrient-Rich: Packed with proteins, healthy fats, and a variety of vitamins from the veggies, it’s a wholesome meal.
• Easy to Prepare: With simple steps, you can whip it up quickly, making it perfect for busy evenings.
• Customizable: Modify the ingredients based on your preferences or what’s in season.
• Perfect for Any Occasion: Whether it’s a light lunch or a dinner party, this salad is bound to shine.

Preparation Phase & Tools to Use

Before diving into creating The Oliver’s Salad, it’s crucial to set up your kitchen for a successful cooking experience. Start by gathering all your ingredients and tools. For this recipe, you’ll need a medium-sized skillet for preparing the pepper confit, a baking sheet for the bacon, and an oven set to 400°F. Ensure you have a separate bowl or jar for mixing the smoky ranch dressing and be prepared with a cutting board and sharp knife for slicing your ingredients.

In terms of organization, laying out all your ingredients on the counter can streamline the process. You may also want to gather measuring cups, a whisk or fork (for the dressing), and assembly plates for serving the salad once it’s complete. This preparation phase will not only save you time but will also make the cooking process smoother and more enjoyable.

Ingredients

• 1/2 cup mayo
• 1/2 cup full-fat Greek yogurt or sour cream
• 1/2 cup milk or buttermilk
• 1 tsp white vinegar or lemon juice (adjust to taste)
• 2 tsp freeze-dried dill
• 2 tsp freeze-dried chives (or 2 tbsp fresh chives)
• 1–2 tsp smoked paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 3 tbsp olive oil
• 1 lb mini sweet peppers, sliced into rings
• 3 garlic cloves, sliced thinly
• 1 tbsp red wine vinegar
• 5 oz spring mix (about 1–2 cups per serving)
• 24 oz salmon or chicken (about 3–4 oz per serving)
• 3 avocados (about half per serving)
• 1 lb bacon, cooked and crumbled
• 2 cups fire-roasted corn
• 1/4 cup sunflower seeds

Instructions

Step 1: Prepare the Smoky Ranch Dressing

Start by creating the star condiment of this dish, the smoked ranch dressing. In a jar or bowl, mix together the mayo, Greek yogurt or sour cream, milk or buttermilk, and white vinegar. This creamy base sets the stage for the flavor. Then, incorporate the freeze-dried dill, freeze-dried chives, smoked paprika, onion powder, garlic powder, and season with salt and pepper to taste. Seal the jar and give it a good shake until all ingredients are well-combined and smooth. It’s important to taste at this point; adjust the tanginess and spice level as needed, then place it in the refrigerator to chill while you prepare the other components.

Step 2: Make the Flavorful Pepper Confit

Next, turn your attention to the pepper confit. Heat a skillet over medium heat and drizzle in the olive oil. Once hot, add the sliced mini sweet peppers and allow them to cook slowly. Stir them gently; this slow cooking method helps develop that wonderful caramelization on the edges, bringing out their natural sweetness. After about 15 minutes, introduce the thinly sliced garlic to the skillet and let everything cook together for another 10-15 minutes, or until the garlic becomes golden and fragrant. In the last five minutes of cooking, drizzle in the red wine vinegar to add a zesty kick, ensuring to scrape the browned bits from the pan for extra flavor. Remove from heat and set aside.

Step 3: Crisping Up the Bacon

For that perfect crunch, it’s time to bake the bacon. Preheat your oven to 400°F and lay the bacon strips across a baking sheet in a single layer. Bake for about 20 minutes or until the bacon reaches a crispy texture you desire. Once done, take it out and place the bacon on a paper towel-lined plate to absorb excess grease, cooling it for later crumbling.

Step 4: Baking the Salmon

Now, let’s get the protein coated right. Season your salmon (or chicken) with salt and pepper to suit your preferences. Increase the oven temperature to 400°F and bake the salmon for about 8-10 minutes, adjusting the time based on the thickness of your fish. The goal is to achieve a tender texture while ensuring it cooks through without drying out—that delicate balance is key!

Step 5: Assembling the Salad

With all components prepped, it’s the exciting part of the process: assembling the salad! Begin with a generous layer of spring mix on your plate to create the base. Then, add on hearty chunks of baked salmon, followed by layers of crumbled bacon, fire-roasted corn, avocado slices, and the previously made pepper confit. Finally, don’t hold back when drizzling your homemade smoked ranch dressing over the top. Give it a gentle toss or leave it beautifully layered for presentation. Either way, you’re in for a treat when you dig in!

Variations

• Protein: Substitute salmon with grilled chicken, shrimp, or tofu for a vegetarian option.
• Vegetables: Add in seasonal vegetables like fresh corn, cherry tomatoes, or diced cucumbers for added crunch.
• Spices: Experiment with different herbs and spices in the ranch dressing, such as oregano or cayenne for heat.

Cooking Notes

• For a quicker preparation, use pre-cooked bacon and canned fire-roasted corn.
• Make sure not to overcook the salmon; it should flake easily, but remain moist.

Serving Suggestions

• Serve with toasted bread or rolls on the side for a complete meal.
• Pair with a light white wine such as Sauvignon Blanc or a refreshing iced tea.

Tips

• To keep avocados from browning, brush them lightly with lemon juice before adding them to the salad.
• Make the smoked ranch dressing ahead of time and store it in the fridge for up to a week for maximum flavor development.

Prep Time, Cook Time, Total Time

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Nutritional Information

• Calories: Approximately 750 per serving
• Protein: 45g
• Sodium: 800mg

FAQs

Can I prepare The Oliver’s Salad in advance?

Yes, you can prepare individual components of the salad ahead of time. However, for the best taste and freshness, it’s advisable to assemble the salad shortly before serving.

What can I substitute for the mayo in the ranch dressing?

If you’re looking for a healthier alternative, you can use Greek yogurt or avocado-based mayonnaise in place of traditional mayo.

How can I make this salad vegetarian?

To make The Oliver’s Salad vegetarian, simply omit the bacon and salmon, and add extra veggies like roasted chickpeas or marinated tofu for protein.

What if I can’t find mini sweet peppers?

If mini sweet peppers are unavailable, you can use any bell peppers or even roasted red peppers as a substitute for similar flavor.

Conclusion

The Oliver’s Salad is not just a meal; it’s an experience waiting to happen. Its rich combination of flavors, textures, and colors creates a dish that is pleasing to the eye and nourishing for the body. Whether you find yourself needing a quick weeknight dinner or planning for an impressive gathering, this recipe will not disappoint. Don’t hesitate to get creative with your variations, and make sure to share your finished salad with friends and family—it’s too good to keep to yourself! We believe once you try it, you’ll return for more as it becomes a preferred dish in your weekly rotation. Happy cooking!

Oliver’s Salad with Smoky Ranch Dressing

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• Author: Alioui
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

The Oliver’s Salad is a delightful blend of freshness and flavor that will undoubtedly become a staple in your kitchen.

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Ingredients

Scale 1x2x3x

• 1/2 cup mayo
• 1/2 cup full-fat Greek yogurt or sour cream
• 1/2 cup milk or buttermilk
• 1 tsp white vinegar or lemon juice (adjust to taste)
• 2 tsp freeze-dried dill
• 2 tsp freeze-dried chives (or 2 tbsp fresh chives)
• 1–2 tsp smoked paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 3 tbsp olive oil
• 1 lb mini sweet peppers, sliced into rings
• 3 garlic cloves, sliced thinly
• 1 tbsp red wine vinegar
• 5 oz spring mix (about 1–2 cups per serving)
• 24 oz salmon or chicken (about 3–4 oz per serving)
• 3 avocados (about half per serving)
• 1 lb bacon, cooked and crumbled
• 2 cups fire-roasted corn
• 1/4 cup sunflower seeds

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Instructions

1. Start by creating the star condiment of this dish, the smoked ranch dressing. In a jar or bowl, mix together the mayo, Greek yogurt or sour cream, milk or buttermilk, and white vinegar. This creamy base sets the stage for the flavor. Then, incorporate the freeze-dried dill, freeze-dried chives, smoked paprika, onion powder, garlic powder, and season with salt and pepper to taste. Seal the jar and give it a good shake until all ingredients are well-combined and smooth. It’s important to taste at this point; adjust the tanginess and spice level as needed, then place it in the refrigerator to chill while you prepare the other components.
2. Next, turn your attention to the pepper confit. Heat a skillet over medium heat and drizzle in the olive oil. Once hot, add the sliced mini sweet peppers and allow them to cook slowly. Stir them gently; this slow cooking method helps develop that wonderful caramelization on the edges, bringing out their natural sweetness. After about 15 minutes, introduce the thinly sliced garlic to the skillet and let everything cook together for another 10-15 minutes, or until the garlic becomes golden and fragrant. In the last five minutes of cooking, drizzle in the red wine vinegar to add a zesty kick, ensuring to scrape the browned bits from the pan for extra flavor. Remove from heat and set aside.
3. For that perfect crunch, it’s time to bake the bacon. Preheat your oven to 400°F and lay the bacon strips across a baking sheet in a single layer. Bake for about 20 minutes or until the bacon reaches a crispy texture you desire. Once done, take it out and place the bacon on a paper towel-lined plate to absorb excess grease, cooling it for later crumbling.
4. Now, let’s get the protein coated right. Season your salmon (or chicken) with salt and pepper to suit your preferences. Increase the oven temperature to 400°F and bake the salmon for about 8-10 minutes, adjusting the time based on the thickness of your fish. The goal is to achieve a tender texture while ensuring it cooks through without drying out—that delicate balance is key!
5. With all components prepped, it’s the exciting part of the process: assembling the salad! Begin with a generous layer of spring mix on your plate to create the base. Then, add on hearty chunks of baked salmon, followed by layers of crumbled bacon, fire-roasted corn, avocado slices, and the previously made pepper confit. Finally, don’t hold back when drizzling your homemade smoked ranch dressing over the top. Give it a gentle toss or leave it beautifully layered for presentation. Either way, you’re in for a treat when you dig in!

Notes

For a quicker preparation, use pre-cooked bacon and canned fire-roasted corn.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Salad

Nutrition

• Calories: 750 kcal
• Sodium: 800 mg
• Protein: 45 g