Cooked - The Oliver's Salad

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Home Pricing Community My Recipes

The Oliver's Salad

4.0

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)

1-2 teaspoons smoked paprika

½ teaspoon onion powder

½ teaspoon garlic powder

½ 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

¼ cup sunflower seeds

Smoked Ranch: Shake all ingredients in a jar until smooth. Taste and adjust. Make it yours!
Pepper Confit: 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.
Bacon: Bake at 400 degrees for 20 minutes. Drain and cool on a paper-towel lined plate. Crumble for the salad.
Salmon: 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).
Salad: Assemble everything over greens and drizzle with the smoked ranch. SO GOOD.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🥗Salad

Cuisine🇺🇸American

Occasions📆Everyday👥Gatherings

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 6 weeks ago

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