Photo of Italian-style tossed salad by WW

Italian-style tossed salad

4
Point(s)
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

Uncooked red onion(s)

½ cup(s), chopped, thinly vertically sliced

Pepperoncini

½ cup(s)

Large canned ripe black olive(s)

16 olive(s)

Plum tomato(es)

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