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 sweet peppers and sauté, stirring only occasionally, until brown and very soft, about 20–30 minutes.
- In the last 10–15 minutes, add the sliced garlic to the peppers and cook until golden and soft, taking care not to burn it.
- In the last 5 minutes, add the red wine vinegar and scrape up the browned bits from the pan.
- Bake the salmon or chicken at 400°F (200°C) for 20 minutes, then drain and cool it on a paper-towel-lined plate, and crumble it for the salad.
- Pat the salmon dry and season with salt and pepper. Bake at 400°F for 8–10 minutes, depending on thickness and desired doneness.
- Arrange the greens, peppers, and protein on plates with the other toppings, and drizzle with the dressing.
Summarized from Pinch of Yum's video. Watch it for the details.
More recipes with
GarlicLemonBell pepperBaconSour creamSweet cornAvocadoSalmon
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.