Empty My Fridge
The Oliver's Salad
Ingredients
- Mayonnaise½ cups
- Sour cream½ cups
- Buttermilk½ cups
- Lemon1 tsp
- Dill · dried2 tsp
- Chive · dried2 tsp
- Smoked paprika1–2 tsp
- Onion powder½ tsp
- Garlic powder½ tsp
- Salt½ tsp
- Black pepperto taste
- Olive oil3 tbsp
- Bell pepper · sliced1 lb
- Garlic · sliced3 cloves
- Red wine vinegar1 tbsp
- Spring mix5 oz
- Salmon24 oz
- Avocado3
- Bacon · cooked1 lb
- Sweet corn · roasted2 cups
- Sunflower seed¼ cups
Instructions
- Shake all the dressing ingredients in a jar until smooth, then taste and adjust.
- Heat the olive oil in a skillet over medium heat. Add the mini peppers and cook 20-30 minutes, stirring only now and then, until browned and very soft.
- During the last 10-15 minutes, add the sliced garlic and cook until golden and soft without burning.
- During the last 5 minutes, add the vinegar and scrape up any browned bits from the pan.
- Bake the salmon or chicken at 400°F for 8-10 minutes after patting it dry and seasoning with salt and pepper, depending on thickness and desired doneness. Drain the peppers and cool them on a paper-towel-lined plate, then crumble.
- Arrange the greens, peppers, sliced avocado, bacon, corn, sunflower seeds and cooked protein on plates, and drizzle with the dressing.
Summarized from Pinch of Yum's video. Watch it for the details.
More recipes with
GarlicLemonBell pepperBaconSour creamSweet cornAvocadoSalmon
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