The flavor combinations of this salad are out of this world! This delicious salad originated at the Oliver’s Morning Noon and Night restaurant in Minnesota and is a favorite of ours in the Pacific Northwest where salmon and avocado are easy to find!
Oliver's Restaurant Salad
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 (more to taste)
2 tsp freeze-dried dill
2 tsp freeze-dried chives
1–2 tsp smoked paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
Black pepper to taste
Shake all ingredients in a jar until smooth. Taste and adjust. Make it yours!
3 T olive oil
1 pound mini-sweet peppers, sliced into rings
3 cloves garlic, sliced into thin pieces
1 T red wine vinegar
Salt to taste
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.
The Other Special Ingredients
Spinach or salad greens (about 2 cups per serving)
Salmon (about 3-4 ounces per serving). Pat dry and season with salt and pepper. Sear salmon for a minute per side in a lightly oiled cast iron pan on high heat. Then place the pan in a 400° F oven for 7 minutes (per inch).
Avocado (about half of one avocado per serving)
Bacon, cooked and crumbled. Bake at 400° F for 20 minutes. Drain and cool on a paper-towel lined plate. Crumble for the salad.
Top greens with salmon, avocado, bacon, corn, pepper confit and sunflower seeds and drizzle with the smoked ranch.
Recipe by Pinch of Yum.