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