Prep 10 mins
Cook 0 mins
A hearty salad with an antipasto/yogurt dressing.
- 2 cups lettuce
- 1⁄4 cup black olives
- 1 pickle
- 1⁄4 cup red pepper, chopped
- 1⁄4 cup cucumber, chopped
- 1 artichoke heart, chopped
- 1 roma tomato, chopped
- 2 tablespoons roasted red peppers (or prepared vegetarian antipasto)
- 2 tablespoons plain fat-free yogurt (or mayo)
- Chop all the veggies.
- Mix the antipasto with the yogurt.
- Toss all ingredients together (including the dressing) until well combined.