Avocado Ranch Cobb Salad Cups

These salad cups can be assembled a day ahead and stored covered in the refrigerator. To serve, either shake the cups or stir with a fork to “toss” the salad. Leftover dressing does double duty as a dip for raw veggies.

Prep time: 20 minutes

Dressing:

1 cup Chobani Plain Greek Yogurt

11 ripe avocado, well mashed

1/3 cup grated Parmesan cheese

1/4 cup extra virgin olive oil

1/4 cup white wine vinegar

3 tablespoons dry ranch dressing or dip mix

Salad:

Quartered cherry tomatoes or diced tomato

Minced red onion

Coarsely chopped hard boiled eggs

Diced grilled chicken*

Raw corn kernels

Crisp cooked bacon, broken into pieces*

Sliced romaine lettuce

Shredded or tiny cubes Cheddar, Gouda, smoked Gouda or your favorite good

     quality cheese

Whisk together all dressing ingredients in a medium bowl. Place about 1/4 cup into the bottom of desired number of tall containers with a tight fitting lid.

Add tomatoes, olives, lettuce, eggs, chicken, bacon and cheese (in that order). Close containers firmly and refrigerate until ready to serve. Shake well or mix ingredients with a fork.  

*Omit for a vegetarian salad.