Name: Smoked Salmon and Pepper Confit Salad with Creamy Ranch Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 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

Ingredients

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

Instructions

Step 1: Prepare the smoked ranch dressing by shaking together mayo, Greek yogurt or sour cream, milk or buttermilk, white vinegar or lemon juice, freeze-dried dill, freeze-dried or fresh chives, smoked paprika, onion powder, garlic powder, salt, and black pepper in a jar until smooth. Taste and adjust seasoning as desired.

Step 2: Make the pepper confit by heating olive oil in a skillet over medium heat. Add sliced mini sweet peppers and sauté, stirring occasionally, until they are browned and very soft, about 20-30 minutes. In the last 10-15 minutes, add sliced garlic and cook until golden and soft, being careful not to burn it. During the last 5 minutes, stir in the red wine vinegar to add brightness and scrape up any browned bits.

Step 3: Cook the bacon in the oven at 400°F (200°C) for 20 minutes until crispy. Drain on paper towels and crumble for the salad.

Step 4: Pat the salmon or chicken dry, season with salt and pepper, and bake at 400°F (200°C) for 8-10 minutes or until cooked through to your liking.

Step 5: Assemble the salad by layering the spring mix on plates. Top with pepper confit, crumbled bacon, cooked salmon or chicken, sliced avocado, fire-roasted corn, and sunflower seeds.

Step 6: Drizzle the salad generously with the smoked ranch dressing and serve immediately.

Tips & Variations

For a vegetarian version, omit bacon and salmon, and add grilled tofu or roasted chickpeas for protein.

Use fresh herbs instead of freeze-dried if available for a brighter flavor.

If you prefer a thinner dressing, add more milk or buttermilk gradually until desired consistency is reached.

Swap mini sweet peppers with roasted red or yellow bell peppers if mini peppers are unavailable.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 3 days. Keep the dressing chilled and shake well before using again. Reheat the salmon or chicken gently in the oven or microwave before assembling the salad again. The assembled salad is best eaten fresh to maintain the texture of the greens and avocado.

FAQs

Can I make the smoked ranch dressing ahead of time?

Yes, the dressing can be made up to 3 days in advance and stored in the refrigerator. Shake or stir before using as some separation may occur.

Can I use fresh herbs instead of freeze-dried for the dressing?

Absolutely. Fresh herbs can be substituted in equal amounts, but keep in mind that freeze-dried herbs have a more concentrated flavor, so you may want to add a bit more fresh herbs to match.