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Prep 10min
Total25min
Servings5
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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™ 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
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Steps
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.
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Nutrition Facts
Serving Size:1 Serving
Calories
320
Total Fat
15g
0%
Saturated Fat
4 1/2g
0%
Sodium
870mg
0%
Total Carbohydrate
32g
0%
Dietary Fiber
6g
0%
Protein
15g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1/2 Other Carbohydrate; 1 1/2 Vegetable; 1/2 Very Lean Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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