Everything Bagel Salad

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INGREDIENTS

For the almonds

• ½ cup Mariani whole almonds

• 2 teaspoons olive oil

• 1 tablespoon everything bagel seasoning

For the everything bagel croutons

• 1 everything bagel, cut into 1-inch cubes

• 1 tablespoon olive oil

For the dressing

• ½ cup plain Greek yogurt

• 1 tablespoon lemon juice

• 1 teaspoon Dijon mustard

• 1 teaspoon everything bagel seasoning

• 1-3 tablespoons water

• Salt and black pepper, to taste

For the salad

• 4 cups chopped romaine or butter lettuce

• ½ cup cherry tomatoes, halved

• 1 cucumber, sliced into half-moons

• ½ red onion, thinly sliced

INSTRUCTIONS

1. Make the croutons. Preheat the oven to 375°F.  In a large bowl, toss the bread cubes with the olive oil.  Spread onto a parchment-lined baking sheet and bake for 12–15 minutes, until crisp and golden. Set aside to cool.

2. Toast the almonds.  In another bowl, toss the almonds with the olive oil and everything bagel seasoning.  Spread onto a baking sheet (you can use the same one you used for the croutons) and bake for 5-8 minutes, until lighty toasted and fragrant.

3. Make the dressing. In a bowl, mix the yogurt, lemon juice, mustard, and everything bagel seasoning.  Add a tablespoon of water at a time, mixing after each addition, until the dressing reaches your desired consistency.  Taste and season with salt and pepper as needed.

4. Add the lettuce, tomato, cucumber, and onion to a large bowl.  Toss to combine.  Drizzle on some dressing and toss until coated.  Top with almonds and croutons.