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

Preheat oven to 350.

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.

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.

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

Drizzle with balsamic glaze.

Serve.

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