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Mini Bread Bowl Cobb Salads

A creative use for Toufayan pita! Makes the perfect bread bowl for any salad! Recipe courtesy of jennyshearawn.com

Mini Bread Bowl Cobb Salads

 2 Toufayan Multi Grain Pitas
 1 tbsp extra virgin olive oil
 1/2 cup iceberg lettuce, chopped
 4 grape tomatoes, quartered
 2 tbsp blue cheese, crumbled
 1 hard boiled egg, sliced
 1/2 avocado, cut into chunks
 2 tbsp walnuts, chopped
 2 strips bacon, crumbled
 Balsamic glaze, for serving
1

Preheat oven to 350.

2

To make the bread bowls, gently fold the outer edges of the pitas inwards and place into mini spring form cake pans – or larger muffin pans. Press down in the center gently to set them in the tin.

3

Brush the edges with extra virgin olive oil and place into oven until golden brown, 10-15 minutes. Remove bread bowls from the oven and place onto plates.

4

Stuff each bread bowl with equal amounts lettuce, tomatoes, blue cheese, egg, avocado, walnuts and bacon.

5

Drizzle with balsamic glaze.

6

Serve.

Nutrition Facts

Serving Size 2 Servings