We’re excited to bring you The Oliver’s Salad, inspired by the popular restaurant Oliver’s in Minnesota. This salad is packed with tender salmon, savory pepper and garlic confit, buttery avocado chunks, fire-roasted corn, crispy bacon bits, and topped with a smoky homemade ranch dressing. This dish is perfect for anyone looking for a rich, flavor-packed salad that is also nutritious and easy to prepare. Let’s dive in!
Ingredients for The Oliver’s Salad
- Smoked Ranch:
- 1/2 cup mayo
- 1/2 cup full-fat Greek yogurt or sour cream
- 1/2 cup milk or buttermilk
- 1 tsp white vinegar or lemon juice (adjust to taste)
- 2 tsp freeze-dried dill
- 2 tsp freeze-dried chives (or 2 tbsp fresh chives)
- 1-2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- Pepper Confit:
- 3 tbsp olive oil
- 1 lb mini sweet peppers, sliced into rings
- 3 garlic cloves, sliced thinly
- 1 tbsp red wine vinegar
- Salt to taste
- The You-Picks:
- 5 oz spring mix (about 1-2 cups per serving)
- 24 oz salmon or chicken (about 3-4 oz per serving)
- 3 avocados (about half per serving)
- 1 lb bacon, cooked and crumbled
- 2 cups fire-roasted corn
- 1/4 cup sunflower seeds
How to Make The Oliver’s Salad: Step by Step
Step 1: Make the Smoked Ranch
Shake together all ingredients for the smoky ranch dressing in a jar until smooth. Taste and adjust to your liking by adding more lemon juice, vinegar, or spices. Set aside in the fridge to chill while you prepare the rest.
Step 2: Prepare the Pepper Confit
In a skillet, heat olive oil over medium heat. Add sliced mini sweet peppers and cook them slowly, stirring occasionally to develop a nice browning on the edges. After about 15 minutes, add garlic slices. Let them cook for another 10-15 minutes until golden and soft. Add red wine vinegar in the last five minutes to bring in a zesty flavor and scrape any browned bits from the pan.
Step 3: Cook the Bacon
Lay bacon strips on a baking sheet and bake at 400°F for about 20 minutes or until crispy. Once cooked, let it cool on a paper towel-lined plate, then crumble for the salad.
Step 4: Bake the Salmon
Preheat your oven to 400°F. Season the salmon with salt and pepper, then bake for 8-10 minutes, depending on thickness. You want it tender but cooked through.
Step 5: Assemble the Salad
On a plate, layer the spring mix as your base, followed by chunks of salmon, crumbled bacon, fire-roasted corn, avocado slices, pepper confit, and sunflower seeds. Drizzle generously with your homemade smoked ranch. Enjoy!
Helpful Tips for The Oliver’s Salad
- Use Fresh Ingredients: The key to making this salad stand out is the freshness of ingredients. Use freshly roasted corn or grill your salmon for that extra smokey flavor.
- Customize the Dressing: Want a tangier ranch? Add more lemon juice or vinegar. You can also experiment by adding spices like cayenne pepper for extra heat.
Cooking Tips for the Best Oliver’s Salad
- Salmon Cooking Technique: Make sure not to overcook the salmon. Baking it for just the right amount of time ensures tender, flaky fish that blends perfectly with the other textures in the salad.
- Pepper Confit Mastery: Slow-cooking the peppers ensures they become deeply caramelized and flavorful. Be patient and avoid stirring too much to get those browned edges.
Serving Suggestions for The Oliver’s Salad
This hearty salad pairs wonderfully with:
- Grilled Garlic Bread: Toasted and slightly crispy, garlic bread adds the perfect crunch.
- Citrus-Infused Sparkling Water: A refreshing complement to the smoky flavors in the salad.
Nutritional Information for The Oliver’s Salad
Per Serving:
- Calories: 420
- Total Fat: 32g
- Saturated Fat: 9g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 25g
- Vitamin C: 45% DV
- Iron: 10% DV
Storage and Leftovers for The Oliver’s Salad
- Storage: You can store leftover salad components separately in airtight containers in the fridge for up to 2 days.
- Reheating: Reheat salmon gently in a microwave or oven. Do not reheat the salad greens to avoid wilting. Instead, assemble the salad fresh each time.
Frequently Asked Questions (FAQs) for The Oliver’s Salad
Q: Can I substitute salmon with chicken?
A: Yes, grilled chicken works just as well if you’re not a fan of seafood.
Q: How do I make this recipe vegan?
A: Replace the salmon with roasted tofu and use vegan mayonnaise for the smoked ranch.
Q: Can I use store-bought ranch dressing?
A: Absolutely, but the homemade smoked ranch really enhances the flavors of the dish.
Q: How can I fire-roast corn without a grill?
A: You can roast it in the oven at 400°F until charred or use canned fire-roasted corn as a shortcut.
Related Recipes for Oliver’s Salad Lovers
Check out these two similar recipes that we think you’ll love:
Conclusion
We hope you enjoy making and indulging in The Oliver’s Salad, a perfect blend of textures and flavors. This recipe is not only a delight for seafood lovers but can be easily adapted to suit different dietary preferences. Share your experience in the comments below and let us know how you customized your salad!
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The Oliver’s Salad Recipe – Hearty, Flavorful & Easy to Make
Description
We’re excited to bring you The Oliver’s Salad, inspired by the popular restaurant Oliver’s in Minnesota. This salad is packed with tender salmon, savory pepper and garlic confit, buttery avocado chunks, fire-roasted corn, crispy bacon bits, and topped with a smoky homemade ranch dressing. This dish is perfect for anyone looking for a rich, flavor-packed salad that is also nutritious and easy to prepare. Let’s dive in!
Ingredients
- Smoked Ranch:
- 1/2 cup mayo
- 1/2 cup full-fat Greek yogurt or sour cream
- 1/2 cup milk or buttermilk
- 1 tsp white vinegar or lemon juice (adjust to taste)
- 2 tsp freeze-dried dill
- 2 tsp freeze-dried chives (or 2 tbsp fresh chives)
- 1–2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- Pepper Confit:
- 3 tbsp olive oil
- 1 lb mini sweet peppers, sliced into rings
- 3 garlic cloves, sliced thinly
- 1 tbsp red wine vinegar
- Salt to taste
- The You-Picks:
- 5 oz spring mix (about 1–2 cups per serving)
- 24 oz salmon or chicken (about 3–4 oz per serving)
- 3 avocados (about half per serving)
- 1 lb bacon, cooked and crumbled
- 2 cups fire-roasted corn
- 1/4 cup sunflower seeds
Instructions
Step 1: Make the Smoked Ranch
Shake together all ingredients for the smoky ranch dressing in a jar until smooth. Taste and adjust to your liking by adding more lemon juice, vinegar, or spices. Set aside in the fridge to chill while you prepare the rest.
Step 2: Prepare the Pepper Confit
In a skillet, heat olive oil over medium heat. Add sliced mini sweet peppers and cook them slowly, stirring occasionally to develop a nice browning on the edges. After about 15 minutes, add garlic slices. Let them cook for another 10-15 minutes until golden and soft. Add red wine vinegar in the last five minutes to bring in a zesty flavor and scrape any browned bits from the pan.
Step 3: Cook the Bacon
Lay bacon strips on a baking sheet and bake at 400°F for about 20 minutes or until crispy. Once cooked, let it cool on a paper towel-lined plate, then crumble for the salad.
Step 4: Bake the Salmon
Preheat your oven to 400°F. Season the salmon with salt and pepper, then bake for 8-10 minutes, depending on thickness. You want it tender but cooked through.
Step 5: Assemble the Salad
On a plate, layer the spring mix as your base, followed by chunks of salmon, crumbled bacon, fire-roasted corn, avocado slices, pepper confit, and sunflower seeds. Drizzle generously with your homemade smoked ranch. Enjoy!
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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- Use Fresh Ingredients: The key to making this salad stand out is the freshness of ingredients. Use freshly roasted corn or grill your salmon for that extra smokey flavor.
- Customize the Dressing: Want a tangier ranch? Add more lemon juice or vinegar. You can also experiment by adding spices like cayenne pepper for extra heat.
