Photo of Italian-style tossed salad by WW

Italian-style tossed salad

Points® value
Total Time
20 min
20 min
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

2½ tbsp(s)

White wine vinegar

2½ tbsp(s)

Plain fat free Greek yogurt

2 tbsp(s)


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


½ cup(s)

Large canned ripe black olives

16 item(s), large

Plum tomato

3 medium, sliced

Seasoned croutons

2 oz


  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