Italian-style tossed salad
5
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 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
2.5 Tbsp
White wine vinegar
2.5 Tbsp
Plain fat free Greek yogurt
2 Tbsp
Sugar
1 tsp
Kosher salt
0.75 tsp
Black pepper
0.5 tsp
Italian seasoning
0.5 tsp
Garlic powder
0.25 tsp
Grated Parmesan cheese
3 Tbsp
Packaged iceberg lettuce, red cabbage, and carrots
12 oz
Uncooked red onion(s)
0.5 cup(s), chopped
Pepperoncini
0.5 cup(s)
Large canned ripe black olive(s)
16 olive(s)
Plum tomato
3 medium
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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