I received free samples of Toufayan Pita mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Toufayan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.
Mini Bread Bowl Cobb Salads.
When was the last time you had a bread bowl?
I love a good bread bowl. But don’t remember the last time I had one. It must have been in high school…and that was a lonnnng time ago. I went to high school in Cincinnati and there was a place called Perkins (is it anywhere else in the country?) that served breakfast, brunch, lunch and dinner. Nothing fancy or special, just a casual place and a hangtime for teens. I’d go there with friends or my family and every time would get a huge salad served in a white doughy, freshly baked, thick bread bowl. The salad was some sort of fried chicken cobb salad (YUM.) and I always got ranch dressing on the side so I could dip the bread bowl in the dressing once the salad was gone. The bread bowl, as I remember it, was massive. Like much too big for any meal. But it was SO good and I probably devoured the entire thing. After all, I was on the crew team back then and I was always hungry.
Since Perkins, I’ve seen lots of chowders served in bread bowls, but not many salads. And the chowder bread bowls I’d never order, because creamy chowder, in and of itself is heavy, let alone in a large bread bowl.
For some reason, recently, I’ve been craving a good crisp cobb salad (my favorite type of salad) with fried chicken in a bread bowl. The fried chicken, I know is a pregnancy craving, because I’ve been wanting it multiple times a week and give in about once a month to crispy chicken tenders (the frozen kind, crisped up in the oven). Maybe the bread bowl is another pregnancy craving.
Regardless … when Toufayan Bakeries challenged Recipe ReDux members to lighten up a favorite recipe using a Toufayan Pita – I knew I’d be trying them out as a lightened-up bread bowl. They sent us a ton of pita flavors, but for this recipe, I went with the multigrain. The multi grain is a bit softer and thicker than some of the others (I wanted my reduxed bread bowl to somewhat resemble that bread bowl of my past!). I tried the whole wheat as well, but the bowl didn’t turn out as nicely or as sturdy.The multi grain turned out perfectly.
These Mini Bread Bowl Cobb Salads are quick and easy to make for lunch, especially if you have bacon and hard boiled eggs precooked (we usually at least have a few slices of cooked and crumbled bacon) in your fridge. I skipped the fried chicken this time around … after all, we’re lightening things up!…but feel free to add additional protein to this salad, though you don’t need it.
You’ll brush the “bread bowls” with olive oil then bake in the oven for 10-15 minutes. We baked them in these mini springform pans, because the size was just right, but you could use large muffin tins if need be.
The bread bowls are ready when they’re golden brown and toasted firm, holding their shape.
Then fill with your favorite cobb salad (or other salad) ingredients. I used:
- crisp iceberg lettuce (I love darker greens, but also love the crispness of iceberg
- chopped tomatoes
- avocado chunks (few salads in our house omit avocado)
- blue cheese crumbles – a little goes a long way (use feta, if you prefer)
- sliced hard boiled eggs (tons of protein)
- halved walnuts (crunch and heart smart omega-3’s)
- crispy crumbled bacon (gotta have the bacon)
Then drizzle with balsamic glaze or serve with your favorite dressing.
Make these Mini Bread Bowl Cobb Salads for lunch or for dinner and pair with a warm soup (to dip your bread bowl in!).
Here’s how to make these Mini Bread Bowl Cobb Salads:
- • 2 Toufayan Multi Grain Pitas
- • 1 Tbsp extra virgin olive oil
- • ½ cup iceberg lettuce, chopped
- • 4 grape tomatoes, quartered
- • 2 Tbsp blue cheese, crumbled
- • 1 hard boiled egg, sliced
- • ½ 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.
Toufayan Bakeries is a family-owned bakery in the U.S. that makes more than 100 delicious products available across the nation. It is the largest Pita company in the U.S.! Toufayan Bakeries products are available nationwide. To check availability locally, visit Where to Buy.