Cobb-in-a-Cup
2
Points®
Temps total: 20 min • Préparation: 20 min • Cuisson: 0 min • Portions: 8 • Difficulté: Facile
Cobb salad gets creamy in these adorable mini dips. Portion control is a breeze and there's no issue with others double-dipping into your food.
Ingrédients
Plain lowfat Greek yogurt
⅓ cup(s)
Reduced calorie mayonnaise
⅓ cup(s)
Dijon mustard
¾ tsp(s)
Kosher salt
¾ tsp(s)
Hard boiled egg
3 large, mashed
Blue cheese
3 tbsp(s), crumbled
Baby spinach
1 cup(s), coarsely chopped
Plum tomato
1 cup(s), seeded and diced (about 4 large)
Shallots
½ cup(s), minced
Shredded carrots
1 cup(s)
Uncooked scallions
½ cup(s), sliced (green parts only)
Crisp cooked bacon
2 slice(s), crumbled
Instructions
1
In a medium bowl, combine yogurt, mayonnaise, mustard and salt. Remove 1/3 cup yogurt mixture to a small bowl; add eggs and mix to combine. Stir blue cheese into remaining yogurt mixture.
2
Line up eight 9-oz plastic or glass cups (or very small glass bowls). In each cup, layer 2 Tbsp egg mixture, 2 Tbsp spinach, 2 Tbsp tomato, 1 Tbsp shallot, 2 Tbsp carrot, 1 Tbsp blue cheese mixture and 1 Tbsp scallion; sprinkle each with a few pieces bacon. Refrigerate until ready to use.
3
Serving size: 1 cup
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