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Salmon salad in a bowl

The Oliver’s Salad

  • Author: Lindsay
  • Total Time: 1 hour 5 minutes
  • Yield: 4-6 salads 1x


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. 


Units Scale

The Smoked Ranch

  • 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)
  • 12 teaspoons smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • black pepper to taste

The Pepper 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

The You-Picks

  • 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


  1. Smoked Ranch: Shake all ingredients in a jar until smooth. Taste and adjust. Make it yours!
  2. 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.
  3. Bacon: Bake at 400 degrees for 20 minutes. Drain and cool on a paper-towel lined plate. Crumble for the salad.
  4. 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).
  5. Salad: Assemble everything over greens and drizzle with the smoked ranch. SO GOOD.


Nutrition information for this recipe includes 4 servings of the salmon, spinach, and other you-pick items. 

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Salad
  • Method: Toss
  • Cuisine: American

Keywords: salmon salad, oliver's salad, easy salad recipe