SUPER (EVERYTHING BUT THE KITCHEN SINK) SALAD

I recently came into possession of (yes, another way of saying I dished out dollarsa fabulous cookbook: Steak With Friends: At Home With Rick Tramonto. A cruise through its pages yielded a recipe for “Chicago-Style Garbage Salad,” and I had to give it a read through. Inspired by Rick’s variety of ingredients, I concocted my own version, renamed it something more appealing, and served it to family and friends. We had leftovers (that was one humongous salad bowl), but everyone went back for seconds. The only negative comment–if it can be called that–was when Senior said it was “too green.” But then, he does like his protein.

NOTE: Take a deep breath before perusing the list of ingredients–but, trust me, the salad that lands on your plate is worth all the chopping, slicing, dicing, and mincing.

4 cups iceberg lettuce, chopped

3 cups romaine lettuce, chopped

3 cups baby spinach

3/4 cup radishes, thinly sliced

1-1/2 cups cucumber, peeled and diced

1-1/2 cups roasted red peppers, chopped (I used ready-roasted in a jar)

1-1/2 cups celery, diced

1-1/2 cups tomatoes, diced

1-1/2 cups green onions, sliced thin

4 oz provolone cheese, sliced thin and chopped

4 oz sharp cheddar cheese, sliced thin and chopped

3 hard-boiled eggs, cooled and chopped

1-1/2 cups deli-roasted chicken, chopped

1-1/2 cups salami, sliced thin and chopped

1-1/2 cups garbanzo beans (I used canned)

1/2 cup shelled edamame

1/2 cup pepperoncini, sliced thin

1-1/2 cups croutons (I used Texas Toast Brand: Asiago Cheese)

2 tbsp parsley, minced

1) Here’s the easy part. Now that you’ve exhausted your cutting board, assemble your salad as follows: In humongous bowl, layer salad in order of ingredients listed (or however you like) and serve with your favorite dressing

Servings: easily 8 dinner-sized portions

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