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Bagel, Lox and Schmear Salad with Everything Bagel Dressing

Amy Kritzer
Your favorite breakfast in salad form!
0 from 0 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Salad
Cuisine Jewish
Servings 2 servings


  • 1 bagel your favorite kind!, diced
  • 2 tablespoons olive oil
  • Salt and pepper
  • 2 cups mixed greens
  • 1/4 red onion cut into slivers
  • 8 cherry tomatoes
  • 1 tablespoon capers
  • 4 ounces of lox
  • For dressing:
  • 4 ounces cream cheese softened
  • 1/2 cup sour cream
  • 1 tablespoon poppy seeds
  • 1 tablespoon sesame seeds
  • 2 cloves dried garlic minced (can use fresh)
  • 2 tablespoons dehydrated white onion minced (can use fresh)
  • 2 teaspoons dill minced
  • Juice from 1/2 lemon
  • 2-3 tablespoons buttermilk


  • Preheat oven to 350 degrees F.
  • Toss bagel pieces in olive oil and sprinkle with salt and pepper and spread in an even layer on a foil lined cookie sheet. Bake for 8-10 minutes until browned and crispy. Set aside.
  • To make dressing, whisk together all ingredients except butter milk or blend in a food processor. Add in buttermilk until you have the desired consistency. Season with salt and pepper to taste.
  • Assemble two salads with mixed greens on the plate first, top with red onion, tomatoes, capers, lox (I rolled them up into little fishy roses), croutons and drizzle with dressing!
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