How about an Everything Bagel Salad to get you through the week?


For days when you are missing your weekend bagel, how about an everything bagel salad to get you through the week? It’s getting close to the weekend and you’re craving an everything bagel with cream cheese. What’s a girl to do? Turn it into a salad of course! Why an everything bagel salad? There are a few reasons: I love everything bagels, I love salads filled with everything but the kitchen sink, it gets me ready for the weekend without all the guilt of a bagel on a weekday and I happen to have a jar of everything bagel seasoning in my house impatiently waiting to be sprinkled on EVERYTHING!

Here is how it all started… I was in Trader Joe’s a couple of weeks ago scanning their new food section for a great new find. If you are a Trader Joe’s junkie like me, you totally get this. There on the shelf was a jar of Everything but the Bagel Sesame Seasoning Blend (try to say that 5 times fast!). First of all, the label was adorable and really caught my eye. Second, I don’t know why I got so excited, but I did; ideas were flooding through my head on what to use it on. I bought 2 jars and posted a photo on Instagram immediately proclaiming my excitement for this new and wonderful treasure I found. Since then, I have topped challah rolls with it, used it on salmon before grilling, sprinkled it on green beans and of course my husband added it as a booster to his already everything bagel with lox and cream cheese! Ooh, I just thought of how great it would be on avocado toast – I’m so going to have to try that!


Not familiar with the everything bagel (click here to find out more)? The only thing you need to know about an everything bagel is it is the quintessential NY bagel. Sesame seeds, poppy seeds, minced onion, minced garlic and coarse kosher salt – that’s it. Five simple ingredients become a game changer to the average bagel; in this case the average salad. There must be a lot of fans out there for type of bagel since it has its own jar of seasoning mix on the shelf. I found it at Trader Joe’s, but King Arthur also has a great mix you can buy online. I’ll also share my recipe at the end so you can make your own at home. Every now and then you will come across an everything bagel with caraway seeds – I’m not a fan and think it should stay in rye bread where it belongs!

Here’s my favorite way to eat a bagel… Unless it’s fresh and hot out of the oven (which only happens in NY) I lightly toast it and then scoop it so there is less bread and you can add more toppings. Then of course there is the cream cheese, but not just any kind of cream cheese, for me it has to be vegetable cream cheese (follow this link for my recipe). Lox is a perfect addition and a couple of thick slices of a crisp tomato. Is your mouth watering yet?


Now for the salad… I love a really good salad and I’m hooked on making salads fun and interesting. For me, a salad is at its best when there are a lot of goodies in them other than an overwhelming amount of lettuce. I like to think of the lettuce as the bread or bagel in this case, which holds a sandwich together. The lettuce will be the anchor here.

When I first set out to make the salad I thought of all the components from toppings to the base.  I knew the calories and carbs would be a fraction of what you get from a bagel, plus I wanted to keep all of the satisfaction. The fun of it is you can customize it to what you like on your bagel i.e. salad! If you love whitefish, buy smoked whitefish or smoked trout and top your salad with that. If you like capers, hard-boiled eggs, and onions, throw them in too.


For this salad, I deconstructed the vegetable cream cheese and made the ingredients the toppings: radishes, carrots, and scallions. Of course, I had to include salmon in some way but didn’t think lox was the way to go, but if you try it, let me know how it is. I’m more of a baked smoked salmon girl anyway, which is difficult to find in Columbus. I decided on a piece of fresh salmon. I topped it with everything seasoning then seared it in a pan. Hard-boiled eggs also make an appearance in my salad for a few reasons: I love them, they are perfect on a bagel, and they go great in a salad!

It’s a very quick salad to put together as well. As the salmon was cooking, I assembled the other ingredients. I shredded some romaine lettuce, crushed up some everything bagel chips, added some goat cheese for that cream cheese texture and really good flavor. It was all coming together and I couldn’t be happier.

There you have it, a salad to get you ready for the weekend and for you diehards, a salad you can bring to work on Monday. Enjoy!

Ingredients for one salad
1 ½ cups shredded romaine lettuce
8 cherry tomatoes cut in half
1 carrot grated (½ cup)
1 to 2 perfect hard-boiled eggs cut into quarters
2 to 3 radishes sliced very thin
2 scallions sliced into thin rounds
1 ounce goat cheese
8 everything bagel chips broken into pieces
Dill (optional)
4 ounce salmon filet
everything bagel seasoning

Lowfat ranch dressing of your choice

Directions
In a medium bowl, combine the shredded romaine and next 8 ingredients. Arrange it nicely in the bowl by layering it, or placing the vegetables together.

For the salmon, rub it with about a teaspoon of olive oil, sprinkle the everything seasoning on both side then place it in a hot pan on medium heat. Cook about 4 to 5 minutes per side or until your desired doneness. Then add the cooked salmon on top of the salad.

For the salad dressing, I used a package of Concord Foods Ranch dip (which I find in the produce area of my grocery) mixed with a container of Breakstone’s reduced fat sour cream (nonfat plain Greek yogurt would work as well) plus one tablespoon of Hellman’s mayonnaise. Then I add water until is pour-able but not too thin. I am always on the lookout for a good ranch dressing in a bottle, but they all have msg in them. I like this brand because it does not contain monosodium glutamate (msg) and I can use a very low fat base. And yes, I do know this is a lot of dressing for one salad, but I think you’ll be making it again and again, so you might as well have dressing on hand! Of course, you can buy any kind of creamy dressing you like for this. Pour dressing over the salad and serve immediately.

How to make your own everything bagel seasoning (feel free to play around with this ratio)
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds*
2 tablespoon poppy seeds
1 tablespoon minced dried onion
1 tablespoon minced dried garlic
1 to 2 teaspoons coarse kosher salt (this is optional if you don’t like salt, omit)

Mix it all together and store in a small jar until you are ready to use it.

*Use 2 tablespoons of white sesame seeds   if you can’t find, or don’t want to use the black.

 

 

 

Amazing 1 – 2 – 3 Hummus!

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In 2014 there was a hummus shortage! The humble hummus, an irresistible Mediterranean dip made with chickpeas, tahini, garlic, olive oil, lemon juice and salt got its 15 minutes of fame. Thankfully, that’s been over for quite some time (10 years to be exact!) That’s when I wrote this post. Today I went back to update my recipe and when I read it, was so surprised it was written 10 years ago, where has the time gone? Since then, I’ve made so much hummus and topped it with a variety of delicious things I list later on in the post, so read on!

It’s really easy to make and once you do, you’ll never buy store bought again. You basically put everything into a food processor and let it do it’s job. I even tried my hand at baking pita bread which came out really good. There is a restaurant I love that bakes delicious whole wheat pita and it’s the perfect match for my hummus!

Today, I made what I call 1 – 2 – 3 hummus because I used canned chickpeas. Traditionally it’s made by using dried chickpeas, but that takes too long so I went with canned. If you plan ahead and have the time, definitely use dried. This recipe is so easy and delicious on its own, but I’ve also started to top my hummus with a variety of toppings. When I was in Israel a few years ago I found the best part of hummus is the toppings! One of my favorites there was a hummus topped with roasted eggplant. It was amazing! Here are some other ideas you might like: whole seasoned chickpeas, matbucha, Israeli salad, olives, harissa, roasted garlic, a drizzle of olive oil, fresh herbs, a sprinkle of zaatar, sundried tomatoes, everything bagel seasoning, or one of my new favorites, matbucha from NY Shuk that I bought at Whole Foods – it’s amazing! Today I served it with olive tapenade, and it was the perfect compliment to my creamy hummus! However you top it, or don’t top it, dip in and Enjoy!

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Total Cooking Time: 15 minutes       Yield: 4 1/2 cups hummus or 20  1/4 cup servings

2 cans chickpeas drained and rinsed
1 cup tahini
1/4 cup water (more or less depending on how thick you like it)
juice from 1 lemon
2 garlic cloves minced (more or less according to taste)
1 teaspoons salt (more if you like)
1/2 teaspoon ground cumin

In the bowl of a food processor, add 2 cans of drained and rinsed chickpeas, tahini, 1/4 cup water, lemon juice, minced garlic, salt, and cumin. Process for 20 seconds. Scrape down the sides of the bowl, and pulse again for 20 seconds. If it’s not thin enough, add a little more water and pulse a few times until blended. I like it very creamy so I’ll let the processor run until the desired texture. Keep in mind it will thicken once in the fridge but you can always thin it out with a little water if you need to. I hope you try it!

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