Italian-style tossed salad
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.
Extra virgin olive oil
White wine vinegar
Plain fat free Greek yogurt
Grated Parmesan cheese
Packaged iceberg lettuce, red cabbage, and carrots
12 oz, thinly vertically sliced
Uncooked red onion(s)
½ cup(s), sliced, thinly vertically sliced
Large canned ripe black olive(s)
16 item(s), large
3 medium, sliced
- 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.
- Serving size: about 1 ½ cups