The Oliver's Salad
We're bringing you the most beautiful salad inspired by the restaurant Oliver's in Minnesota. Tender salmon, savory peppers and garlic confit, buttery chunks of avocado, fire-roasted corn, bacon bits, and a river of homemade smoky ranch dressing.
Foto: Pinch of Yum — Lindsay OstromIngredients
- 1/2 cup mayo
- 1/2 cup full-fat Greek yogurt or sour cream
- 1/2 cup milk or buttermilk
- 1 teaspoon white vinegar or lemon juice (more to taste)
- 2 teaspoons freeze-dried dill
- 2 teaspoons freeze-dried chives (or 2 tablespoons fresh chives)
- 1 -2 teaspoons smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- black pepper to taste
- 3 tablespoons olive oil
- 1 pound mini sweet peppers, sliced into rings
- 3 cloves garlic, sliced into thin pieces
- 1 tablespoon red wine vinegar
- salt to taste
- 5 ounces spring mix (about 1-2 cups per serving)
- 24 ounces salmon or chicken (about 3-4 ounces per serving)
- 3 avocados (about half of one avocado per serving)
- 1 lb . bacon, cooked and crumbled
- 2 cups fire-roasted corn
- 1/4 cup sunflower seeds
Steps
Shake all ingredients in a jar until smooth. Taste and adjust. Make it yours!
Heat the olive oil in a skillet over medium heat. Add the peppers and sauté until brown and very soft, stirring only occasionally so you get some nice browning on them. I usually cook them for 20-30 minutes. During the last 10-15 minutes, add in the garlic with the peppers to get it nice and golden and soft (just make sure you don’t burn it). During the last 5 minutes, add the vinegar to add some zip and pull up any browned bits from the bottom of the pan.
Bake at 400 degrees for 20 minutes. Drain and cool on a paper-towel lined plate. Crumble for the salad.
Pat dry and season with salt and pepper. Bake at 400 degrees for 8-10 minutes (depending on the size of your piece of salmon and desired doneness).
Assemble everything over greens and drizzle with the smoked ranch. SO GOOD.
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