Bagel & Lox Salad

Mix dill, cream cheese, buttermilk, lemon juice, and garlic together in blender until smooth. Season with salt and pepper to taste. Set dressing aside.

Make croutons by dicing bagel into large irregular shapes, tossing in olive oil and baking in 425° F oven until crisp on the outside, but still a little soft on inside.

Then separate hard-boiled egg whites from yolks, and chop separately.

To plate, divide croutons into four bowls. Then top each with equal portions of smoked salmon, arugula, dill dressing, capers, and generous amounts of diced eggs.

Divide croutons into four to-go bowls. Then top each with equal portions of smoked salmon, arugula, capers, and generous amounts of diced eggs.

Divide dressing into four small, to-go containers with lids.