This salad is what happens when a New York City deli meets a California health-food store. All your favorite crunchy veggies are here, topped with an extra-tangy, supremely creamy, everything-bagel-seasoned dressing. If there’s a better brunch salad out there, we’ve yet to find it.
Why It Works: Texture is key in salad dressing, and the ratio of silky-smooth cream cheese, oil, vinegar, and water is what keeps this one balanced. We count on
Philadelphia Original Cream Cheese to get the job done time after time because of its reliable quality and consistency in every one of its forms.
This salad is what happens when a New York City deli meets a California health-food store. All your favorite crunchy veggies are here, topped with an extra-tangy, supremely creamy, everything-bagel-seasoned dressing. If there’s a better brunch salad out there, we’ve yet to find it.
Why It Works: Texture is key in salad dressing, and the ratio of silky-smooth cream cheese, oil, vinegar, and water is what keeps this one balanced. We count on
Philadelphia Original Cream Cheese to get the job done time after time because of its reliable quality and consistency in every one of its forms.
Directions
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- Step 1
Make the Cream Cheese Dressing: In a medium bowl, whisk together all ingredients except the water until smooth. Add in the water, a tablespoon at a time, whisking until absorbed, until the desired texture is reached. The dressing should be thick, creamy, and able to be drizzled with a spoon. Set aside.
- Step 2Make the Bagel Croutons: Preheat oven to 325˚F. Spread the bagel cubes on a large baking tray, drizzle with olive oil, and toss to coat. Toast, turning bagel cubes after 15 minutes. Continue cooking until golden and crisp, about 10 minutes more. Let cool.
- Step 3Assemble the salad on a large tray or in a large salad bowl: Toss together the lettuces and bagel croutons. Distribute the veggies evenly, top with the smoked salmon and capers, then drizzle with the dressing.
- Step 1