Inspired by the beloved Oliver’s restaurant in Minnesota, this salad brings together the perfect balance of flavors and textures. Think tender salmon, savory peppers and garlic confit, creamy avocado, fire-roasted corn, crispy bacon, and rivers of smoky homemade ranch dressing. Are you ready for this?
This salad is an easy way to bring restaurant-quality flavors into your own kitchen. Whether you’re craving a protein-packed meal or just want a hearty salad, this one’s a winner!
Ingredients for the Salad:
For 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 (adjust 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
- Freshly ground black pepper to taste
For the Pepper Confit:
- 3 tablespoons olive oil
- 1 pound mini sweet peppers, sliced into rings
- 3 cloves garlic, thinly sliced
- 1 tablespoon red wine vinegar
- Salt to taste
For the Salad:
- 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 an avocado per serving)
- 1 lb. bacon, cooked and crumbled
- 2 cups fire-roasted corn
- 1/4 cup sunflower seeds
Instructions:
- Smoked Ranch:
Shake all ingredients in a jar until smooth. Taste and adjust the seasoning to suit your preferences. Make it your own! - Pepper Confit:
Heat the olive oil in a skillet over medium heat. Add the sliced mini peppers and sauté until soft and caramelized, about 20-30 minutes. Stir occasionally to get some browning on the peppers. In the last 10-15 minutes, add the garlic and cook until golden. For the final 5 minutes, add the vinegar to balance the flavors and deglaze the pan, pulling up any tasty browned bits. - Bacon:
Place the bacon on a baking sheet and bake at 400°F for 20 minutes, or until crispy. Drain on a paper towel-lined plate and crumble for the salad. - Salmon:
Pat the salmon dry and season with salt and pepper. Bake at 400°F for 8-10 minutes, depending on the thickness of your salmon and desired doneness. - Salad Assembly:
Layer the spring mix as the base and top with the salmon (or chicken), pepper confit, sliced avocado, crumbled bacon, fire-roasted corn, and sunflower seeds. Drizzle generously with the smoky ranch dressing and enjoy!
What Makes This Salad So Irresistible: This salad is the epitome of deliciousness, with its combination of textures—crunchy bacon, creamy avocado, flaky salmon, and sweet caramelized peppers. The smoky ranch dressing ties it all together for the perfect bite every time. Plus, it’s super customizable. Feel free to swap out the protein, double up on the avocado, or even skip the protein altogether for a vegetarian version!
Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Salad
Method: Toss
Cuisine: American