Italian-style tossed salad
4
Points®
Total Time
20 min
Prep
20 min
Serves
6
Difficulty
Easy
We set out to replicate what is arguably one of the most-loved restaurant salad in the United States. 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
White wine vinegar
2½ Tbsp
Plain fat free Greek yogurt
2 Tbsp
Sugar
1 tsp
Kosher salt
¾ tsp
Black pepper
½ tsp
Italian seasoning
½ tsp
Garlic powder
¼ tsp
Grated Parmesan cheese
3 Tbsp
Packaged iceberg lettuce, red cabbage, and carrots
12 oz
Red onion
½ cup(s), chopped, thinly vertically sliced
Pepperoncini
½ cup(s)
Large canned ripe black olives
16 olive(s)
Plum tomato
3 medium, sliced
Seasoned croutons
2 oz
