Description
The Oliver’s Salad is a vibrant, flavor-packed dish featuring a house-made smoked ranch dressing, sautéed mini sweet pepper confit, crispy bacon, baked salmon, creamy avocado, fire-roasted corn, and sunflower seeds served over fresh spring mix greens. This salad balances smoky, tangy, and fresh elements to create a delicious and satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Smoked Ranch Dressing
- 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
Pepper Confit
- 1 pound mini sweet peppers, sliced into rings
- 3 cloves garlic, sliced into thin pieces
- 1 tablespoon red wine vinegar
- Salt to taste
Main Salad Components
- 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
- Prepare Smoked Ranch Dressing: Shake all the smoked ranch dressing ingredients in a jar until smooth. Taste and adjust seasoning to your preference, adding more vinegar or spices if desired.
- Make Pepper Confit: Heat olive oil in a skillet over medium heat. Add sliced mini sweet peppers and sauté, stirring occasionally, until they become brown and very soft, about 20-30 minutes. In the last 10-15 minutes, add sliced garlic to soften and brown gently, taking care not to burn it. During the last 5 minutes, add red wine vinegar and salt to brighten the flavors and deglaze the pan.
- Cook Bacon: Preheat oven to 400°F (204°C). Bake bacon on a baking sheet for 20 minutes until crispy. Drain on paper towels and crumble once cooled.
- Bake Salmon: Pat salmon dry and season with salt and black pepper. Bake at 400°F (204°C) for 8-10 minutes depending on thickness and preferred doneness. Remove and let rest briefly.
- Assemble Salad: Arrange spring mix greens on plates or in a bowl. Top with pepper confit, baked salmon, crumbled bacon, sliced avocado, fire-roasted corn, and sunflower seeds. Drizzle the smoked ranch dressing over the top and serve immediately.
Notes
- The sweet pepper confit can be made ahead and stored in the refrigerator for up to 3 days to deepen flavors.
- You can substitute chicken for salmon if preferred, adjusting cooking times accordingly.
- For a lighter version, use low-fat Greek yogurt and reduce or omit mayonnaise.
- Adjust smoked paprika quantity to control the smoky flavor intensity in the dressing.
- Serve the salad with crusty bread or as a main course for a hearty, nutritious meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
Keywords: Smoked ranch salad, salmon salad, pepper confit, bacon salad, avocado salad, fire-roasted corn salad
