The Oliver’s Salad

• mayo↗0.5 cup
• full-fat Greek yogurt or sour cream↗0.5 cup
• milk or buttermilk↗0.5 cup
• white vinegar or lemon juice↗1 teaspoon

  more to taste

• freeze-dried dill↗2 teaspoon
• freeze-dried chives↗2 teaspoon

  (or 2 tablespoons fresh chives)

• smoked paprika↗1
• onion powder↗0.5 teaspoon
• garlic powder↗0.5 teaspoon
• salt↗0.5 teaspoon
• black pepper to taste↗
• olive oil↗3 tablespoon
• mini sweet peppers, sliced into rings↗1 pound
• cloves garlic, sliced into thin pieces↗3
• red wine vinegar↗1 tablespoon
• salt to taste↗
• spring mix (about 1-2 cups per serving)5 ounce
• salmon or chicken (about 3-4 ounces per serving)↗24 ounce
• avocados (about half of one avocado per serving)↗3
• . bacon, cooked and crumbled↗1
• fire-roasted corn↗2 cup
• sunflower seeds↗0.25 cup

Step-by-step instructions

1. 1

   Smoked Ranch: Shake all ingredients in a jar until smooth. Taste and adjust. Make it yours!

2. 2

   Pepper Confit: 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.

3. 3

   Bacon: Bake at 400 degrees for 20 minutes. Drain and cool on a paper-towel lined plate. Crumble for the salad.

4. 4

   Salmon: Pat dry and season with salt and pepper. Bake at 400 degrees for 8-10 minutes (depending on the size of your piece of salmon and desired doneness).

5. 5

   Salad: Assemble everything over greens and drizzle with the smoked ranch. SO GOOD.