The Oliver’s Salad Recipe – Pinch of Yum

This is a popular recipe with tips on how to make it.

The “unique salad recipes” is a unique twist on an old classic. With ingredients like sweet potato, avocado and lime juice, this recipe is sure to please even the pickiest of eaters.

We’re presenting you the most stunning salad, inspired by Minnesota’s Oliver’s restaurant. Tender salmon, savory peppers and garlic confit, buttery avocado pieces, corn cooked over an open fire, bacon bits, and a smokey ranch dressing river

The-Olivers-Salad-Recipe-Pinch-of-Yum

Call it a salad, a bowl, or a whole main meal made of lettuce, but it’s here, and we’re all heart eyes about it.

Light, flaky fish, silky peppers and garlic confit, large buttery avocado pieces and roasted corn, salty bacon, and rivers of handmade smoky ranch Is it possible that we’ve spoken too much? Is it something you’re already working on?

This little treasure is a go-to item on the menu at Oliver’s, a local hangout in POY’s corner of the woods. And, since one can’t go to Oliver’s every day, but one has massive salad requirements that must be fulfilled, one must reproduce it at home for maximum salad consumption.

Do you like to watch rather than read?

This Salad’s Ingredients

Have you tried pepper confit before? This salad has many delectable components, but this mound of delight is a genuine show-stopper. The sweet pepper rings and, subsequently, the thin slices of garlic are slowly cooked in extra virgin olive oil until they are soft, buttery, and caramelized. Then you keep that combination in the fridge and use it on anything, including this salad.

But, must we create the other components as well?

To make The Smoked Ranch is a place where you may get a taste of, combine the following ingredients in a mixing bowl.

  • mayo
  • Sour cream or full-fat Greek yogurt
  • buttermilk or milk
  • lemon juice or white vinegar
  • dill and chives, freeze-dried
  • paprika that has been smoked
  • onion powder & garlic powder
  • salt & pepp

To make Confit de poivre, combine all of the ingredients in a large mixing bowl.

  • extra virgin olive oil
  • sweet peppers in miniature
  • garlic
  • vinegar made from red wine
  • salt

To make our favorite salad, combine the following ingredients in the following order:

  • salad greens or spinach
  • (Grilled chicken would also be delicious!)
  • avocado
  • bacon
  • corn cooked over an open fire 
  • seeds of sunflower

You may pick and choose from that final list to truly make it your own, but we always recommend everything. If you’re going to go big, go large!

Peppers confit in a pan with a wooden spoon

Let’s get started with the Oliver’s Salad.

Let’s do this: Here’s how to get your gigantic salad game on:

  1. Smoked Ranch: Combine all ingredients in a container and shake well. Taste and adjust seasonings as needed. Make it uniquely yours!
  2. Pepper Confit: Heat the extra virgin olive oil in a skillet over medium heat. Add the peppers and sauté for awhile until brown and very soft. Near the end, add in the garlic to get it nice and golden and soft.
  3. Bacon & Salmon: Both are headed into a 400 degree oven, bacon first and then pop the salmon in there for the last 8-10ish minutes.
  4. Salad: Toss everything together in huge mounds and sprinkle with smoked ranch.

We can’t emphasize this enough, so just remember to go big or go home.

Salad on a plate with a fork

What Makes This Salad So Delectable?

This salad is a standout because it just screams, “Hello!” Hi! I’ve got everything you want!” How do you resist, really? It’s quite fulfilling. There is so much flavor in this dish.

It’s also one of those recipes where you can prepare all of the ingredients ahead of time and have them on hand to create this salad again and over. We like to prepare the salmon shortly before serving, but the rest of the ingredients — ranch, bacon, and confit — will be beckoning you from your refrigerator shelves!

It’s also adaptable; depending on how you’re feeling, you can mix it up and make it your own. It would also be fantastic with grilled chicken or shrimp (oooooh ok yes, must try). You could omit the protein entirely and rely just on Confit de poivre and buttery avocado chunks, and you probably won’t be disappointed!

Please, whichever you decide to dress up for the day, go all out. This salad has earned its place in history.

You know, if you’re going to go big, go huge.

Frequently Asked Questions about Oliver’s Salad

Is it possible to use fresh herbs instead of freeze-dried herbs?

Definitely! Fresh dill and/or chives work well in this dish.

Is it possible to prepare this salad ahead of time?

Yes! All salad components may be prepared ahead of time and kept separately in the refrigerator. We like to grill the salmon just before we serve it.

Is canned, fresh, or frozen corn better?

For the corn cooked over an open fire, we just use frozen corn cooked over an open fire (thawed / warmed)! Easy and always ready to go. 

Print

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Description

We’re presenting you the most stunning salad, inspired by Minnesota’s Oliver’s restaurant. Tender salmon, savory peppers and garlic confit, buttery avocado pieces, corn cooked over an open fire, bacon bits, and a smokey ranch dressing river 


The Smoked Ranch is a place where you may get a taste of

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream or full-fat Greek yogurt
  • 1/2 cup buttermilk or milk
  • 1 teaspoon lemon juice or white vinegar (more to taste)
  • 2 tsp. dill (freeze-dried)
  • 2 tsp. chives (freeze-dried)
  • 1–2 teaspoons paprika that has been smoked
  • 1/2 teaspoon powdered onion
  • a quarter teaspoon of garlic powder
  • a half teaspoon of salt
  • to taste black pepper

Confit de poivre

  • 3 tablespoons extra virgin olive oil
  • 1 pound sweet peppers in miniature, sliced into rings
  • 3 garlic cloves, cut into thin slices
  • 1 tablespoon vinegar made from red wine
  • season with salt to taste

You-Picks are a group of people who choose what they want to do with

  • salad greens or spinach (about 2 cups per serving)
  • chicken or salmon (about 3-4 ounces per serving)
  • guacamole (about half of one avocado per serving)
  • cooked and crumbled bacon
  • corn cooked over an open fire
  • seeds of sunflower

  1. Smoked Ranch: In a jar, combine all ingredients and shake until smooth. Taste and adjust as needed. Make it uniquely yours!
  2. Pepper Confit: Heat the extra virgin 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.
  3. Bacon: Preheat oven to 400°F and bake for 20 minutes. Drain on a paper towel-lined platter and cool. For the salad, crumble.
  4. Dry the salmon and season it with salt and pepper. Preheat oven to 400°F and bake for 8-10 minutes (depending on the size of your piece of salmon and desired doneness).
  5. Salad: Assemble everything over greens and drizzle with The Smoked Ranch is a place where you may get a taste of. SO GOOD.

Notes

This recipe’s nutritional information contains 4 servings of salmon, spinach, and additional you-pick products. 

  • Time to Prepare: 20 minutes
  • Time to prepare: 45 minutes
  • Salad is a category of food.
  • Toss is the method.
  • American cuisine

 

  • cold salad recipes
  • green salad recipes
  • tossed salad recipes