Deconstructed Bagel and Lox Salad
with creamy garlic-lemon dressing

Name: Deconstructed Bagel and Lox Salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Bagels, torn up; 1/4 cup Onions, red, sliced; 8 oz Cucumbers, sliced; 10 oz Tomatoes, grape, halved; 8 oz Lettuce, romaine, chopped; 12 oz Smoked salmon; 1 clove Garlic, minced; 1 Tbsp Capers, chopped; 2 Tbsp Lemon juice; 4 tsp Vinegar, white wine (sub red wine); 4 tsp Mustard, dijon; 2 Tbsp Creme fraiche; 2 tsp Honey

Active: 30 Total: 30

Original GF Paleo Vegetarian

We turn the classic bagel and lox breakfast into a deconstructed salad, perfect for a summer night. Tied together with a creamy dressing that's full of zing, you'll love how satisfying and tasty this light meal is.

Ingredients

Metric

Servings:

Deconstructed Bagel and Lox Salad:

Bagels - 2 , torn up
Onions, red - 1/4 cup , sliced
Cucumbers - 8 oz , sliced
Tomatoes, grape - 10 oz , halved
Lettuce, romaine - 8 oz , chopped
Smoked salmon - 12 oz

Creamy Garlic-Lemon Dressing:

Garlic - 1 clove , minced
Capers - 1 Tbsp , chopped
Lemon juice - 2 Tbsp
Vinegar, white wine (sub red wine) - 4 tsp
Mustard, dijon - 4 tsp
Creme fraiche - 2 Tbsp
Honey - 2 tsp

Prep

Make bagel croutons - Heat oven to 400F / 204C. Tear up bagels into bite-sized pieces and spread out onto a sheet pan. Bake for 8 to 10 minutes, until croutons have crisped up.
Make dressing - Chop garlic and capers. Mix with lemon juice, vinegar, mustard, creme fraiche, and honey. Season to taste with salt and pepper. (Can be done up to 5 days ahead and refrigerated)
Red onions - Prep as directed. (Can be done up to 4 days ahead)
Cucumbers / Tomatoes / Romaine lettuce - Prep as directed.

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Make

Toss 3/4 of dressing with romaine, cucumbers, tomatoes, and red onions. Divide salad up and then top with salmon and croutons. Drizzle with remainder of the dressing. Enjoy!

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