Chopped Cobb Salad

• 1 1/2 cups (3/4-inch) cubed French bread
• Cooking spray
• 6 cups chopped hearts of romaine lettuce (about 2 hearts)
• 1 cup chopped seeded plum tomato
• 1/2 cup sliced green onions
• 2 ounces crumbled blue cheese (about 1/2 cup)
• 4 bacon slices, cooked and crumbled
• 2 hard-cooked large eggs, chopped
• 2 tablespoons white wine vinegar
• 2 teaspoons Dijon mustard
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon kosher salt
• 3 tablespoons olive oil
• 2 tablespoons finely minced shallots

1. Preheat oven to 400u0b0.
2. Place bread cubes on a large rimmed baking sheet. Coat bread generously with cooking spray; toss. Bake at 400u0b0 for 10 minutes or until crisp and golden, stirring after 5 minutes. Cool completely.
3. Place lettuce and next 5 ingredients (through eggs) in a large bowl. Cover and chill, if desired.
4. Combine vinegar and next 3 ingredients (through salt) in a medium bowl, stirring with a whisk. Gradually add oil, stirring with a whisk. Stir in shallots. Pour dressing over salad mixture; toss gently. Top with croutons, and serve immediately.
5. Tip: Make it easy on yourself and hard-cook the eggs, cook the bacon, and make the vinaigrette ahead, so all you have to do before dinner is assemble!
6. MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
7. .

bread, cooking spray, hearts of romaine lettuce, tomato, green onions, blue cheese, bacon, eggs, white wine vinegar, mustard, freshly ground black pepper, kosher salt, olive oil, shallots

Taken from www.myrecipes.com/recipe/chopped-cobb-salad (may not work)