Virginia's Kitchen

Ever notice the ridiculously long lines at Olive Garden? I have always wondered what people are willing to wait an hour for there. It most certainly is not any of the entrees; it must be the salad and breadsticks.

This would probably be an important time to share that my grandmother is half-Italian (Sicilian to be exact) and she makes the most divine spaghetti...from scratch. It was her father's recipe. He came here from Sicily with his family, who ran a fruit stand in New Orleans. His mother never learned to speak English.

Anyways, he would make spaghetti and other Italian specialties for Sunday lunch when my grandmother was growing up. His spaghetti, according my grandmother, was filled with sausage and ground beef. She now omits the sausage...people eat lighter now than they used to. The original dish sounds like a heart attack served up a on plate. My grandmother, who we call Honey, takes the whole day to slow cook the sauce on the stovetop.

So, as you can imagine, I am spoiled when it comes to Italian food. When I go to Olive Garden, it is for the salad and breadsticks (or most likely someone else wanted to go). This recipe is one of those copycat recipes that makes the email rounds every so often, but it is super easy, and not a bad substitute.

Olive Garden House Salad
Makes 16 1/2 ounce servings

8 ounces Paul Newman's Olive Oil and Vinegar Dressing
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon sugar

Put all ingredients in a jar or bottle with a tight-fitting lid. Refrigerate before using.

Serving suggestion: Any type of lettuce with your choice of tomatoes, salad peppers, olives, shredded parmesan cheese, and red onion.

WW points: 2 points per 1/2 ounce serving