Veggie Recipe

Prepare and toast bagel

Slice the bagel in half horizontally. If desired, brush the cut sides lightly with 1/2 tsp olive oil. Toast the bagel in a toaster or under a broiler until golden and lightly crisp, 2–4 minutes depending on appliance.

When toasted, spread 1/4 cup hummus evenly over one or both cut sides to create a flavorful base.

Make balsamic dressing

In a small bowl or jar combine 1 tablespoon balsamic vinegar, 1 tablespoon extra-virgin olive oil, 1/4 tsp Dijon mustard (if using), 1/4 tsp honey or maple syrup (if using), 1/8 tsp salt and 1/8 tsp black pepper. Whisk or shake until emulsified.

Place 1 cup mixed salad greens in a bowl. Pour the dressing over the greens and toss gently until evenly coated. Taste and adjust seasoning if needed.

Prepare tomato and onion

Slice 1/2 of a ripe tomato into 3–4 thin slices. Thinly slice about 1/8 of a red onion into rings or half-rings. Place tomato slices in a small bowl, sprinkle with 1/2 tsp fresh lemon juice (if using) and 1/16 tsp salt, toss gently and set aside for 1 minute to macerate.

Pit and halve 6 olives if not already pitted. If olives are large, quarter them.

On the hummus-spread bagel half, layer the balsamic-dressed greens first to create a bed (this helps keep the bagel from getting soggy).

Arrange the tomato slices on top of the greens, then scatter the red onion slices and halved olives evenly.

If desired, add a small drizzle of any leftover dressing or a sprinkle of freshly ground black pepper. Top with the other bagel half and press gently.

Serve immediately. If packing for later, keep the greens and wet toppings separate and assemble just before eating to preserve texture.