Recipe: Bethenny’s Skinnygirl Italian Salad

Popcorn on top of a salad? Why not? We all know that Bethenny loves a good salad – particularly with a combination of ingredients she already has in her kitchen. Follow the recipe below to recreate the Skinnygirl Italian Salad as seen on Episode 6 of The Big Shot with Bethenny. Bethenny uses our Skinnygirl Dressing and Skinnygirl Popcorn in this recipe but you can use your favorite brands of both.

Bethenny’s Skinnygirl Italian Salad

Ingredients

• Skinnygirl Popcorn
• Skinnygirl Italian Dressing
• 2 Romaine Lettuce Hearts
• ½ Red Onion, Thinly sliced
• ½ Cup Parmesan cheese, grated
• 1 Cup Pepperoncini, whole or sliced
• ½ Cup black olives, sliced or whole
• 1 Pint Cherry tomatoes, sliced in half
• Freshly ground black pepper, to taste

Directions

Step 1 – THE POPCORN CROUTONS
Pop the popcorn in the microwave for 1 minute and 30 seconds. Crush popcorn. Preheat the oven to 350° degrees F. Toss popcorn with olive oil on a baking sheet, season with salt and pepper. Bake, tossing occasionally, until golden, 10 –15 minutes.

Step 2 – THE LETTUCE
Roughly chop the romaine lettuce and throw in a big bowl. Add the olives, pepperoncini, onions, and tomatoes.

Step 3 – THE CHEESE
Use a vegetable peeler to thinly shave a modest amount of parmesan on top for little salty bursts.

Step 4 – THE ASSEMBLY
Skip the tongs. Use your hands to gently toss the lettuce, croutons, and Skinnygirl Italian dressing, then top off with the shaved parm.

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