Italian-style tossed salad
4
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 6 • Difficulty: Easy
We set out to replicate what is arguably one of the most-loved restaurant salads in North America. With its tart-creamy dressing, crunchy lettuce, and bold additions of pepperoncini peppers, red onion, and black olives, there’s a lot to love. It’s all here in this version, made with Greek yogurt instead of mayonnaise.
Ingredients
Extra virgin olive oil
2½ tbsp(s)
White wine vinegar
2½ tbsp(s)
Plain fat free Greek yogurt
2 tbsp(s)
Sugar
1 tsp(s)
Kosher salt
¾ tsp(s)
Black pepper
½ tsp(s)
Italian seasoning
½ tsp(s)
Garlic powder
¼ tsp(s)
Grated Parmesan cheese
3 tbsp(s)
Packaged iceberg lettuce, red cabbage, and carrots
12 oz, thinly vertically sliced
Red onion
½ cup(s), sliced, thinly vertically sliced
Pepperoncini
½ cup(s)
Large canned ripe black olives
16 item(s), large
Plum tomato
3 medium, sliced
Seasoned croutons
2 oz
Instructions
1
In a large bowl, whisk together the oil, vinegar, yogurt, sugar, salt, black pepper, Italian seasoning, and garlic powder. Whisk in the cheese. Add the salad blend, onion, pepperoncini, olives, and tomatoes; toss gently to coat. Add the croutons; toss gently to combine.
2
Serving size: about 1 ½ cups
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