This hearty salad has all the favorite components of breakfast but its made for dinner.
Victor Protasio
This isnt your standard weeknight salad its hearty, fresh, and ultra-flavorful.
Finish things off with sweet cherry tomatoes and mini cucumbers (it is a salad, after all).
Photo:Victor Protasio
Preheat oven to 425F.
Toss potatoes, seasoning, and 2 tablespoons oil on a baking sheet.
Roast, stirring halfway through, until crisp, 25 to 30 minutes.
Toss bagel rounds with salt and remaining 2 tablespoons oil.
Spread in a single layer on a baking sheet.
Bake, flipping halfway through, until golden, 10 to 15 minutes.
Bring a small pot of water to a boil.
Reduce heat; simmer for 6 minutes.
Transfer to a bowl of ice water to cool.
When cool enough to handle, peel and halve eggs and sprinkle with salt and pepper.
Arrange greens on a platter.
Top with cucumbers, tomatoes, eggs, potatoes, and bagel chips.
