Chop Cobb Salad

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

Yield: 5 servings (serving size: about 2 cups salad and about 1 1/2 tablespoons dressing)
Recipe from Cooking Light Fresh Food Fast

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 291
  • Calories from fat: 35%
  • Fat: 11g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1.1g
  • Protein: 13.4g
  • Carbohydrate: 33.4g
  • Fiber: 5.7g
  • Cholesterol: 85mg
  • Iron: 2.9mg
  • Sodium: 688mg
  • Calcium: 147mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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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