Most of this week's menu is from one of my Cooking Light cookbooks, so they are pretty light and quick! Tonight's salad was not an exception.
Some Italian bread was cut into 1/2" cubes, sprayed with cooking oil and popped in the oven until crisp and allowed to cool. Meanwhile a bag of American salad greens were combined with chopped hard boiled eggs, a can of chickpeas (organic, of course) drained and rinsed, chopped green pepper, and chopped red onion. The bread cubes were tossed in and the entire salad was topped with a dressing of Light Ranch combined with some crumbled blue cheese.
This turned out to be a very satisfying salad coming in at 291 calories. We each added a slice of Rosemary Olive oil bread to round out the meal.
I thought it would be fun to share my thoughts and favorite food tidbits with everyone using this medium. I love exploring different techniques and ingredients from around the world.
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