CHOPPED COBB SALAD

Chopped Cobb Salad image

Provided by Betty Crocker Kitchens

Categories Lunch

Time 25m

Yield 5

Number Of Ingredients 10

4 oz whole-grain Italian bread, cut into 1/2-inch cubes
Cooking spray
5 hard-cooked eggs
1 bag (12 oz) American-style mixed salad greens
1 can (15 oz) Progresso™ Chickpeas (garbanzo beans), drained, rinsed
1 cup refrigerated prechopped green bell pepper
1/2 cup refrigerated prechopped red onion
1/2 cup reduced-fat ranch dressing
1/3 cup crumbled blue cheese
Freshly ground pepper

Steps:

Heat oven to 350°F. On ungreased cookie sheet, place bread cubes in single layer; lightly spray bread cubes with cooking spray. Bake 12 minutes or until firm. Cool on cooling rack 2 minutes.
Meanwhile, cut eggs lengthwise in half; remove and reserve 3 yolks for later use. Chop egg whites and remaining yolks.
In large bowl, toss salad greens, chickpeas, bell pepper, onion and chopped eggs. Add toasted bread cubes; toss gently.
Divide salad evenly among 5 plates. In small bowl, mix ranch dressing and cheese. Drizzle dressing evenly over salads. Sprinkle with pepper.

Nutrition Facts : Calories 320, Carbohydrate 32 g, Fat 1 1/2, Fiber 6 g, Protein 15 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 870 mg