Chop Cobb Salad

• 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 350u0b0. 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.

bread, cooking spray, eggs, salad greens, chickpeas, green bell pepper, red onion, light ranch dressing, blue cheese, freshly ground black pepper

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