Recipe Details

Ingredients

• 1/2 c. 

  soft Philadelphia Original Cream Cheese, room temperature

• 3 tbsp. 

  prepared horseradish

• 2 

  cloves garlic, grated

• 3 

  scallions, greens only, minced

• Juice and zest of 1 lemon

• 1 tsp. 

  toasted sesame oil

• 2 tbsp. 

  apple-cider vinegar

• 2 tbsp. 

  everything-bagel seasoning

• 1 tsp. 

  kosher salt

• 1/3 c. 

  light olive oil or grapeseed oil

• 1 tbsp. 

  water 

Description

1. Step 1Make 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.
2. 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.
3. 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.