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.
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
- 1–2 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
- spinach or salad greens (about 2 cups per serving)
- salmon or chicken (about 3-4 ounces per serving)
- avocado (about half of one avocado per serving)
- bacon, cooked and crumbled
- fire-roasted corn
- 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.
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