Caitlin Bensel; Food Styling: Katelyn Hardwick; Prop Styling: Claire Spollen
Active time:
15 min.
Total time:
30 min.
Yield
Serves 4 (serving size: 4 cups)

Your favorite brunch special just took on a new, heartier format. Everything here comes through: The bagels, capers, lox, raw onions, and cream cheese are all balanced out by spinach’s natural mild sweetness. This makes a lot of salad, so you could serve it as either a main or a side dish for a larger crowd. Using whipped cream cheese will make it easier to whisk. You can opt for hot smoked salmon, but cold is a classic. Since the spinach is hardy, you can make this up to 30 minutes before serving. 

How to Make It

Step 1

Preheat oven to 400°F. Toss together bagel pieces and melted butter on a baking sheet; spread in an even layer. Bake in preheated oven until toasted, 8 to 10 minutes, turning once halfway through bake time. Let cool about 10 minutes.

Step 2

Whisk together cream cheese, water, dill, vinegar, capers, and pepper in a large bowl until well combined (mixture will be slightly chunky). Add spinach, onion, and toasted bagel pieces; toss to coat.

Step 3

Divide spinach mixture evenly among 4 plates. Top evenly with salmon; sprinkle with bagel seasoning, and garnish with dill sprigs.

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