Chopped Cobb Salad

Hearty dinner ready in 25 minutes! Enjoy this Cobb salad packed with salad greens, Progresso™ Chickpeas and eggs. MORE+ LESS-

By Betty Crocker Kitchens

December 24, 2014

oz whole-grain Italian bread, cut into 1/2-inch cubes

Cooking spray

hard-cooked eggs

bag (12 oz) American-style mixed salad greens

can (15 oz) Progresso™ Chickpeas (garbanzo beans), drained, rinsed

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

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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, chickpeas, 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.