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. 🥗

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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

PREPARATION
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.

Pumpernickel croutons 
INGREDIENTS: 
3 slices of pumpernickel bread
2 Tablespoons olive oil
salt, pepper, garlic powder to taste
PREPARATION: 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.