Chop Cobb Salad

Chop Cobb Salad Recipe
Photo: Oxmoor House
Homemade bread cubes, which bake in the oven while you prepare the other ingredients, are worth the extra effort—though you may use a commercial fat-free crouton instead.

Prep: 8 minutes; Cook: 12 minutes; Other: 2 minutes


5 servings (serving size: about 2 cups salad and about 1 1/2 tablespoons dressing)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 12 Minutes

Nutritional Information

Calories 291
Caloriesfromfat 35 %
Fat 11 g
Satfat 2.9 g
Monofat 1.8 g
Polyfat 1.1 g
Protein 13.4 g
Carbohydrate 33.4 g
Fiber 5.7 g
Cholesterol 85 mg
Iron 2.9 mg
Sodium 688 mg
Calcium 147 mg


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.

Cooking Light Fresh Food Fast,

Oxmoor House

April 2009
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