DRESSING

NutritionSortLoading...
Loading...

½ cup mayo

½ cup full-fat Greek yogurt or sour cream

½ 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)

2 teaspoons smoked paprika

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon salt

Black pepper to taste

Select allAdd

SortLoading...
Loading...

PEPPERS CONFIT

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

Select allAdd

SortLoading...
Loading...

SALAD

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

¼ cup sunflower seeds

Select allAdd

1. Shake all ingredients in a jar until smooth. Taste and adjust. Make it yours!

2. 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.

3. Bake at 400 degrees for 20 minutes. Drain and cool on a paper-towel lined plate. Crumble for the salad.

4. 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).

5. Assemble everything over greens and drizzle with the smoked ranch. SO GOOD.