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