Chopped Cobb Salad

Hearty dinner ready in 25 minutes! Enjoy this Cobb salad packed with salad greens, Progresso™ Chick Peas and eggs.

  • Prep Time 10 min
  • Total Time 25 min
  • Servings 5

Ingredients

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™ Chick Peas (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

  • 1 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.
  • 2 Meanwhile, cut eggs lengthwise in half; remove and reserve 3 yolks for later use. Chop egg whites and remaining yolks.
  • 3 In large bowl, toss salad greens, chick peas, bell pepper, onion and chopped eggs. Add toasted bread cubes; toss gently.
  • 4 Divide salad evenly among 5 plates. In small bowl, mix ranch dressing and cheese. Drizzle dressing evenly over salads. Sprinkle with pepper.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
,
% Daily Value
Total Fat
15g
15%
(Saturated Fat
4 1/2g,
4 1/2%
),
Sodium
870mg
870%;
Total Carbohydrate
32g
32%
(Dietary Fiber
6g
6%
),
Protein
15g
15%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 1/2 Other Carbohydrate; 1 1/2 Vegetable; 1/2 Very Lean Meat; 1 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.