Bagels & Lox
June 2, 2016
This is one of my favorite indulgences. Years ago I used to eat both bagel halves in one sitting. Now, with the price of lox up in the stratosphere & in order make this meal lighter & healthier, I only eat half the bagel & compliment it with a side salad with a little dressing on top. Without the side salad this makes an easy breakfast, with the salad it's great for brunch or lunch.
Serves: 1
Ingredients
1/2 multigrain seeded bagel (or whatever is your favorite)
Handful of organic baby kale, spinach & arugula mixture (or other power greens)
2 Campari tomatoes cut into fourths or 4 grape tomatoes, halved
Optional: 3 large black pitted olives, halved
1 1/2 to 2 slices Nova Lox (this is the unsalted type)
Salad dressing of your choice, I usually go with either oil & vinegar, Italian or a vinaigrette
Directions
1 Toast one side of bagel, on a cookie sheet, under oven broiler till lightly browned..
2 Remove from oven & allow to cool to room temperature, about 20 minutes.
3 Assemble the salad greens, tomatoes, onion & olives (if using) on a serving plate & add cooled bagel to plate
4 Spread desired amount of cream cheese on bagel.
5 Arrange lox on bagel. Add dressing to the salad, top with pepper (if using) & serve.
