Chopped Cobb Salad Recipes

Steps:

• 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.

Steps:

• Make the dressing: Zest the lemon into a small bowl, then halve the naked lemon and squeeze the juice into the bowl. Whisk in oil and season to taste with salt and pepper; set aside.
• Put the romaine into a large bowl, then top with tomatoes, bacon, cucumber, blue cheese and scallions. Drizzle in about two thirds of the dressing, then toss until well coated.
• Place sliced avocado and eggs on top of salad, and season lightly with salt and pepper (especially the avocado, which can take a lot of salt). Drizzle salad with remaining dressing, and serve.