SHARON’S BAGEL SALAD
English cucumber, tomato, thin carrot wafers, chopped onion, dried cranberries and soy bacon bits marinated in a Dijon mustard, garlic, cilantro and mint vinaigrette. Tossed with small toasted bagel wedges just before serving! Any Jewish deli could make it!
Makes 8 cups
1/3 c. olive oil
1/3 c. canola oil
1/3 c. red wine vinegar
1/4 c. water
1/4 c. light brown sugar
4 fresh garlic cloves, peeled, smashed with heel of hand against broad side of knife, then finely chopped
1/3 c. Dijon mustard
1/2 c. fresh cilantro leaves, no stems
1 t. dried mint
1 t. onion powder
1/2 t. salt
Combine all dressing ingredients in mixing bowl, stirring well with wire whisk after each addition. Set aside.
1 c. carrot wafers; cut ends off carrots, peel, then cut crosswise into very thin wafers
1/2 c. peeled, finely chopped yellow onion
1/2 c. dried cranberries (use a good quality – ones that are pliable and glistening)
2 T. soy bacon bits
1/4 c. fresh peeled ginger sticks, matchstick size (make clean cuts with a sharp, sturdy knife, with no fibers visible)
1 English (seedless) cucumber, cut into very thin rounds
3 c. cubed fresh, ripe, juicy tomato, 3/4 inch cubes
Place all salad fixins’ in large bowl. Pour dressing over. Toss well to coat. Salt to taste. Pat down veggies in dressing. Cover and refrigerate till ready to use.
When ready to serve, toast 2 bagels (4 halves). Spread with margarine till melted. Cut each into small wedges. Add to salad, toss well and serve at once.
Notes: Tired of your traditional veggie and lettuce salads? Try something new. You’ll surprise yourself. If you don’t want to serve the salad all at once, then mix a portion of it with a half a bagel. Toss and serve as a single serving, then keep the rest refrigerated for later.
I didn’t use huge bagels. Two medium-sized worked well. Adjust amount according to the size that you’ll use.