Mixed Green Slaw

• 2 cups thinly sliced romaine lettuce
• 2 cups stemmed watercress
• 2 cups thinly sliced radicchio
• 1/2 cup plain low-fat yogurt
• 1 tablespoon olive oil
• 2 tablespoons fresh lime juice
• 1/2 teaspoon kosher salt, plus more to taste
• Freshly ground pepper to taste
• 1/4 cup pitted green olives, coarsely chopped

1. In a large bowl, toss together the romaine, watercress and radicchio.
2. In another bowl, whisk together the yogurt, olive oil and lime juice.
3. Stir in the salt, pepper and olives.
4. Just before serving, toss the dressing with the salad.

romaine lettuce, watercress, radicchio, yogurt, olive oil, lime juice, kosher salt, freshly ground pepper, green olives

Taken from cooking.nytimes.com/recipes/5371 (may not work)