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Gluten-Free Bagel and Lox with Cream Cheese

Nutrition Facts Canadian

1 Portion 0g Total Servings: 0

% Daily Value Amount

% valeur quotidienne Teneur

Calories / Calories

Fat / Lipides 0

Saturated / Saturé 0

+ Trans / Trans

Cholesterol / Cholestérol 0

Sodium / Sodium

0mg

Carbohydrate / Glucides 0

Fibre / Fibres 0

Sugars / Sucres 0

Protein / Protéines 0

Vitamin A / Vitamine A

Vitamin C / Vitamine C

Calcium / Calcium

Iron / Fer

Niacin / Niacine

Thiamine / Thiamine

Riboflavin / Riboflavine

Folate / Folate

* Based on a 2000 calorie diet

Nutrition Facts US

Per 1 portion 0g Total Servings: 0

Amount Per Serving

Calories

Calories from Fat 0

% Daily Value ^*

Total Fat 0

Saturated Fat 0

+ Trans

Cholesterol

0mg

Sodium

0mg

Total Carbohydrates 0

Fiber 0

Sugars 0

Protein 0

Vitamin A 0%	•	Vitamin C 0%
Calcium 0%	•	Iron 0%
Thiamine 0%	•	Riboflavin 0%
Niacin 0%	•	Folate 0%

* Based on a 2000 calorie diet

Prep time

10 mins

Cook time

5 mins

Total time

15 mins

Ingredients

2 individual Kinnikinnick Plain Bagels (172 g)

¼ cup cream cheese - softened (30 g)

1 roma tomato - thinly sliced (120 g)

¼ English Cucumber - thinly sliced (70 g)

4 oz lox (113 g)

1 tbsp capers (gluten-free)(7 g)

1 tbsp fresh dill (2 g)

½ tsp salt (2 g)

1 tsp black pepper (2 g)

Directions

Toast Kinnikinnick Plain Bagels in toaster oven or toaster until lightly browned.
Spread each half of toasted bagel with cream cheese.
Top each bagel half with tomato and cucumber slices.
Layer each bagel half with fresh lox.
Top with capers, fresh dill, salt and pepper.
Serve immediately.

Yields 2 servings

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