Try these pita pockets for a Mediterranean twist on classic cobb salad. Feta cheese, olives, and tzatziki sauce are added to traditional cobb ingredients, and stuffed into a pita for easy eating that kids will love.
6 cups chopped romaine lettuce
2-3 sprigs fresh dill, torn
2 large tomatoes, seeded, chopped
1 avocado, peeled, cut into 1/2-inch pieces
4 slices bacon, cooked and crumbled
3 large eggs, hard-boiled, cut into wedges
1/2 cup crumbled feta cheese
¾ cup pitted Kalamata olives, drained, halved
1 cup tzatziki sauce, pre-prepared or homemade
4 small whole wheat pitas, cut in half
Recipe and photo courtesy of FOODMatch.
Jeanne says: I used chickpeas in place of bacon.
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