Published on: 10/23/2023
salad bowl with lox, pumpernickel croutons, tomatoes, and purple onions
salad bowl with lox, pumpernickel croutons, tomatoes, and purple onions


In many Jewish households, a classic Sunday morning brunch often features bagels and lox. Despite the recent low-carb trend, the toppings you typically enjoy on a bagel are just as delicious as the bagel itself. Yes, bagels can fit within a healthy meal plan, but they come with a cost of over 300 calories and 60 grams of carbs on average. This bagel salad is a satisfying and tasty way to enjoy the sensational bagel flavors more often, as part of a healthy brunch, lunch, or dinner. 🥗


  • Dressing:
  • 3 ounces cream cheese reduced fat, softened to room temperature
  • 1 teaspoon spicy brown mustard
  • 3 Tablespoons balsamic vinegar
  • 1 Tablespoon lemon juice freshly squeezed
  • 1 Tablespoon water
  • ½ teaspoon freshly ground pepper
  • Salad:
  • 2 cups salad greens
  • 1- ounce Swiss cheese reduced-fat
  • 2 ounces Nova lox
  • 2 Tablespoons chopped red onion
  • ½ Roma tomato chopped
  • Everything But the Bagel seasoning optional
  • ½ cup Pumpernickel croutons – see recipe below
  • Pumpernickel croutons:
  • 3 slices of pumpernickel bread
  • 2 Tablespoons olive oil
  • salt pepper, garlic powder to taste


  • For the dressing:
  • Place the cream cheese through pepper in a blender and blend until smooth.
  • Taste and add more pepper if desired.
  • This makes 2 cups of dressing.
  • Use ¼ cup for the recipe.
  • For the salad:
  • Place the salad greens in a bowl.
  • Toss with a ¼ cup of the prepared dressing.
  • Place the Swiss cheese on a flat surface.
  • Place the lox on top of the cheese and roll up together the short way.
  • Slice into circles and place on top of salad greens.
  • Sprinkle red onions, tomatoes, and pumpernickel croutons on top.
  • As desired, add Everything But the Bagel seasoning and a touch more of the dressing. Who needs a bagel?! Makes 1 meal serving or 2 side salad servings.
  • Preheat the oven to 350 degrees F.
  • Slice the pumpernickel bread into 1-inch cubes.
  • Place cubes in a medium-sized mixing bowl.
  • Add the oil and seasonings and toss well to coat.
  • Spread the cubes out evenly on a sheet pan.
  • Place in the preheated oven and bake for 10-15 minutes, tossing halfway through.
  • Remove from oven and let cool.
  • Use a half-cup for the recipe and store leftovers in an airtight container for 4-5 days.


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With a longstanding dedication to healthy cooking and eating, I promote nutrition with a rebellious twist: the belief that perfection is not required for success on your wellness journey. 

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