We had a Memorial Day barbecue for eight people, and made this anything-goes salad...
This recipe made plenty for at least 16 people as a side, so be careful; we had a lot left over.
We added other ingredients after the Garbage Salad served at Gatto's, another suburban Chicago restaurant:
can of hearts of Palm, cut into 1" lengths
can of sun-dried tomatoes, cut to 1" strips, and some of the oil. TJ's has a nice jar of these, just the right size
can of marinated artichoke hearts, quartered
two or three times as many pepperoncini
As noted, this recipe is plenty for at least 16 people, so adjust as needed. If you beef up - so to speak - the protein it would make a nice main course. Obviously, this is a recipe with plenty of room to improvise according to your tastes.
I have the impression that this dish is as unique to Chicago as I have discovered Hot Giardinera to be. Am I wrong about this? I'd be interested to hear about similar, traditional salads elsewhere.
What the heck- throw in some capers, too.