SUNDAY BAGEL SALAD
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. 🥗
Ingredients
- 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
Instructions
- 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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