If you’re searching for a flavorful and visually stunning salad, look no further than Oliver’s Salad! This vibrant dish, inspired by the popular Oliver’s restaurant in Minnesota, will bring the magic of its smoky, savory flavors straight to your kitchen. Whether you’re a salad lover or just craving something fresh and delicious, this Oliver’s Salad recipe will impress. Get ready for layers of tender salmon, garlic confit, buttery avocado, and smoky ranch dressing – a delight for any occasion!
Introduction to Oliver’s Salad
Oliver’s Salad is a unique fusion of textures and flavors that elevate the traditional salad to gourmet status. Originating from a blend of American and Mediterranean influences, this salad combines wholesome ingredients like fresh salmon, peppers, garlic confit, and avocado to create an unforgettable taste experience. With fire-roasted corn and smoky paprika in the ranch dressing, it’s no wonder why fans rave about this dish. Whether you’re a fan of cheesesteak or seeking a lighter but filling alternative, Oliver’s Salad is the perfect meal to brighten up your day.
For more delicious recipes, check out Ultimate Cowboy Casserole.
Ingredients for Oliver’s Salad
To create this beautiful Oliver’s Salad, you will need:
- The Smoked Ranch Dressing:
- ½ cup mayo
- ½ cup full-fat Greek yogurt or sour cream
- ½ cup milk or buttermilk
- 1 tsp white vinegar or lemon juice (more to taste)
- 2 tsp freeze-dried dill
- 2 tsp freeze-dried chives (or 2 tbsp fresh chives)
- 1-2 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- Salt and black pepper to taste
- The Pepper Confit:
- 3 tbsp olive oil
- 1 lb mini sweet peppers, sliced into rings
- 3 cloves garlic, sliced thin
- 1 tbsp red wine vinegar
- Salt to taste
- The Salad Toppings:
- 5 oz spring mix (about 1-2 cups per serving)
- 24 oz salmon or chicken (about 3-4 oz per serving)
- 3 avocados, halved and sliced
- 1 lb bacon, cooked and crumbled
- 2 cups fire-roasted corn
- ¼ cup sunflower seeds
Optional substitutions:
- For a vegetarian version, replace salmon with grilled tofu or tempeh.
- Gluten-free or dairy-free alternatives: Substitute the buttermilk with almond or soy milk and use gluten-free bacon options.
For a tasty appetizer, try Sausage Balls with Red Lobster Mix.
How to Make Oliver’s Salad – Step by Step
Step 1: Prepare the Smoked Ranch Dressing
In a mason jar or bowl, combine all ingredients for the smoked ranch. Shake or whisk until smooth. Taste and adjust seasoning if necessary – you can add more vinegar for tanginess or paprika for extra smokiness. Store in the fridge while preparing the rest of the salad.
Step 2: Create the Pepper Confit
Heat olive oil in a skillet over medium heat. Add the sliced sweet peppers and sauté for 20-30 minutes, stirring occasionally for even browning. In the last 10-15 minutes, add the garlic slices to soften and release their flavor. Finish with red wine vinegar and salt to taste. Remove from heat and set aside.
Step 3: Cook the Bacon
Preheat your oven to 400°F (200°C). Place bacon strips on a baking sheet and cook for 20 minutes until crispy. Transfer to a paper towel-lined plate and crumble for the salad.
Step 4: Roast the Salmon
Pat the salmon fillets dry and season with salt and pepper. Bake at 400°F (200°C) for 8-10 minutes, depending on the thickness and desired doneness. Once done, let the salmon rest before breaking it into chunks for the salad.
Step 5: Assemble the Salad
Arrange spring mix on individual plates or a large platter. Add salmon, pepper confit, bacon, avocado slices, roasted corn, and sunflower seeds. Drizzle generously with the smoked ranch dressing, and serve immediately.
Helpful Tips for Oliver’s Salad
- Tip 1: Use fresh, high-quality ingredients for the best flavor – opt for wild-caught salmon and organic vegetables.
- Tip 2: Feel free to prepare the smoked ranch and pepper confit ahead of time. Both can be stored in the fridge for up to 3 days.
- Tip 3: If you’re short on time, you can use rotisserie chicken instead of cooking the salmon.
Cooking Tips for the Best Oliver’s Salad
- Smoked Ranch Hacks: For a creamier dressing, replace half of the milk with heavy cream. To make it dairy-free, use a vegan mayo and almond milk.
- Salmon Perfection: Avoid overcooking the salmon by checking it after 8 minutes; it should flake easily with a fork but still remain moist.
- chekin Upgrade: For a smoky, caramelized twist, brush your bacon with a bit of maple syrup before baking.
Serving Suggestions for Oliver’s Salad
- Pair this salad with a crisp white wine, like Sauvignon Blanc or Pinot Grigio, for a refreshing balance to the smoky and savory flavors.
- Serve with a side of garlic bread or roasted potatoes for a heartier meal.
- You can also top the salad with crumbled feta or goat cheese for an extra layer of creaminess.
Nutritional Information (per serving)
- Calories: 550 kcal
- Fat: 36g
- Carbohydrates: 22g
- Protein: 35g
- Vitamins: Rich in Omega-3 fatty acids, Vitamin C, and dietary fiber.
This salad is high in healthy fats from the salmon and avocado, providing great nutritional value for those following a balanced diet.
Storage and Leftovers for Oliver’s Salad
To store leftover Oliver’s Salad, keep the greens, toppings, and dressing separate. Refrigerate them in airtight containers for up to 2 days. When reheating, warm the salmon and bacon in the oven or microwave, and reassemble the salad with fresh greens and dressing.
For best results, avoid freezing this dish, as the texture of the avocado and greens may suffer.
Frequently Asked Questions (FAQs) for Oliver’s Salad
1. Can I use chicken instead of salmon?
Yes, grilled or baked chicken is an excellent substitute for salmon in this recipe.
2. Is Oliver’s Salad gluten-free?
Yes, the salad itself is naturally gluten-free. Ensure that any bacon or other toppings used are also gluten-free.
3. How long does the smoked ranch dressing last?
The dressing can be stored in the fridge for up to 5 days.
4. Can I make Oliver’s Salad vegan?
Yes! Replace the salmon with grilled tofu and use a plant-based ranch dressing for a delicious vegan version.
Related Recipes for Oliver’s Salad Lovers
If you loved Oliver’s Salad, you’ll enjoy these other light and flavorful dishes:
- Peanut Butter Ganache – A Guide to Perfect Desserts
- Louisiana Voodoo Fries – A Spicy Side Dish Guide
Conclusion
We hope you enjoyed learning how to make Oliver’s Salad! This dish is perfect for any occasion, from casual weeknight dinners to elegant gatherings. Be sure to try it out and let us know your favorite variations or additions. Share your feedback, and don’t forget to enjoy every delicious bite of this salad masterpiece!
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Oliver’s Salad Recipe – Fresh, Flavorful, and Easy to Make
Description
f you’re searching for a flavorful and visually stunning salad, look no further than Oliver’s Salad! This vibrant dish, inspired by the popular Oliver’s restaurant in Minnesota, will bring the magic of its smoky, savory flavors straight to your kitchen. Whether you’re a salad lover or just craving something fresh and delicious, this Oliver’s Salad recipe will impress. Get ready for layers of tender salmon, garlic confit, buttery avocado, and smoky ranch dressing – a delight for any occasion!
Ingredients
- The Smoked Ranch Dressing:
- ½ cup mayo
- ½ cup full-fat Greek yogurt or sour cream
- ½ cup milk or buttermilk
- 1 tsp white vinegar or lemon juice (more to taste)
- 2 tsp freeze-dried dill
- 2 tsp freeze-dried chives (or 2 tbsp fresh chives)
- 1–2 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- Salt and black pepper to taste
- The Pepper Confit:
- 3 tbsp olive oil
- 1 lb mini sweet peppers, sliced into rings
- 3 cloves garlic, sliced thin
- 1 tbsp red wine vinegar
- Salt to taste
- The Salad Toppings:
- 5 oz spring mix (about 1–2 cups per serving)
- 24 oz salmon or chicken (about 3–4 oz per serving)
- 3 avocados, halved and sliced
- 1 lb bacon, cooked and crumbled
- 2 cups fire-roasted corn
- ¼ cup sunflower seeds
Optional substitutions:
- For a vegetarian version, replace salmon with grilled tofu or tempeh.
- Gluten-free or dairy-free alternatives: Substitute the buttermilk with almond or soy milk and use gluten-free bacon options.
Instructions
Step 1: Prepare the Smoked Ranch Dressing
In a mason jar or bowl, combine all ingredients for the smoked ranch. Shake or whisk until smooth. Taste and adjust seasoning if necessary – you can add more vinegar for tanginess or paprika for extra smokiness. Store in the fridge while preparing the rest of the salad.
Step 2: Create the Pepper Confit
Heat olive oil in a skillet over medium heat. Add the sliced sweet peppers and sauté for 20-30 minutes, stirring occasionally for even browning. In the last 10-15 minutes, add the garlic slices to soften and release their flavor. Finish with red wine vinegar and salt to taste. Remove from heat and set aside.
Step 3: Cook the chekin
Preheat your oven to 400°F (200°C). Place bacon strips on a baking sheet and cook for 20 minutes until crispy. Transfer to a paper towel-lined plate and crumble for the salad.
Step 4: Roast the Salmon
Pat the salmon fillets dry and season with salt and pepper. Bake at 400°F (200°C) for 8-10 minutes, depending on the thickness and desired doneness. Once done, let the salmon rest before breaking it into chunks for the salad.
Step 5: Assemble the Salad
Arrange spring mix on individual plates or a large platter. Add salmon, pepper confit, bacon, avocado slices, roasted corn, and sunflower seeds. Drizzle generously with the smoked ranch dressing, and serve immediately.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Tip 1: Use fresh, high-quality ingredients for the best flavor – opt for wild-caught salmon and organic vegetables.
- Tip 2: Feel free to prepare the smoked ranch and pepper confit ahead of time. Both can be stored in the fridge for up to 3 days.
- Tip 3: If you’re short on time, you can use rotisserie chicken instead of cooking the salmon.
