Chop Cobb Salad

4 ounces whole-grain Italian bread, cut into 1/2-inch cubes
Cooking spray
5 hard-cooked large eggs
1 (12-ounce) package American-style mixed salad greens (such as Fresh Express)
1 (16-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 cup refrigerated prechopped green bell pepper
1/2 cup refrigerated prechopped red onion
1/2 cup light ranch dressing (such as Naturally Fresh)
1/3 cup (1.3 ounces) crumbled blue cheese
Freshly ground black pepper

1. Arrange bread cubes in a single layer on a large baking sheet; lightly coat bread cubes with cooking spray. Place baking sheet in oven while preheating to 350°. Bake bread cubes 12 minutes or until firm. Remove from oven, and cool on a wire rack 2 minutes.
2. While bread cubes bake, cut eggs in half lengthwise; remove and reserve 3 yolks for another use. Chop remaining egg whites and yolks.
3. Combine chopped egg, salad greens, and next 3 ingredients in a large bowl. Add bread cubes; toss gently. Divide salad evenly on each of 5 plates. Combine dressing and cheese in a small bowl. Drizzle evenly over each salad; toss well. Sprinkle with freshly ground black pepper.

This entry was posted in Salad.

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