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Chopped Cobb Salad

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By Betty Crocker Kitchens
Updated Dec 24, 2014
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Hearty dinner ready in 25 minutes! Enjoy this Cobb salad packed with salad greens, Progresso™ Chickpeas and eggs.

Chopped Cobb Salad

  • Prep Time 10 min
  • Total 25 min
  • Servings 5
  • Ingredients 10
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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

Instructions

  • Step 
    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.
  • Step 
    2
    Meanwhile, cut eggs lengthwise in half; remove and reserve 3 yolks for later use. Chop egg whites and remaining yolks.
  • Step 
    3
    In large bowl, toss salad greens, chickpeas, bell pepper, onion and chopped eggs. Add toasted bread cubes; toss gently.
  • Step 
    4
    Divide salad evenly among 5 plates. In small bowl, mix ranch dressing and cheese. Drizzle dressing evenly over salads. Sprinkle with pepper.

Nutrition

320 Calories
15g Total Fat
15g Protein
32g Total Carbohydrate

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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