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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 5 |
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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. 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 |
Directions:
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. 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.
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