Empty My Fridge
The Oliver's Salad
Zutaten
- Mayonnaise½ Tassen
- Sour cream½ Tassen
- Buttermilk½ Tassen
- Lemon1 TL
- Dill · dried2 TL
- Chive · dried2 TL
- Smoked paprika1–2 TL
- Onion powder½ TL
- Garlic powder½ TL
- Salt½ TL
- Black peppernach Geschmack
- Olive oil3 EL
- Bell pepper · sliced1 lb
- Garlic · sliced3 Zehen
- Red wine vinegar1 EL
- Spring mix5 oz
- Salmon24 oz
- Avocado3
- Bacon · cooked1 lb
- Mais · roasted2 Tassen
- Sunflower seed¼ Tassen
Zubereitung
- 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.
Zusammengefasst aus dem Video von Pinch of Yum. Schau es dir für die Details an.
Mehr Rezepte mit
KnoblauchZitronePaprikaSaure SahneSpeckMaisAvocadoButtermilch
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