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Chop Cobb Salad

Photo: Oxmoor House
Prep time 10 mins
Cook time 12 mins
Yield 5 servings (serving size: about 2 cups salad and about 1 1/2 tablespoons dressing)
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


  • 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

Nutrition 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

How to Make It

  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.

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