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Chicago Dog Salad

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By: Rachael Ray

From: 30-Minute Meals

Eat well, eat more! I cut out the buns for this dish so I could have more dogs and veggies with less guilt. Chicago-style dogs—with pickles, tomatoes, onions, mustard and slaw—are my favorite. This salad reverses the order, piling the veggies high underneath the dogs.

Key:

Fast

4 Servings

Ingredients:

1/4 cup yellow mustard
2 tablespoons cider vinegar (eyeball it)
1 rounded teaspoon granulated sugar
4 tablespoons vegetable oil
1 small red onion, thinly sliced
16 ounces shredded cabbage
1 heart of romaine lettuce, shredded
2 vine-ripe tomatoes, diced
3 large half-sour or garlic pickles, chopped
Salt and freshly ground pepper
8 pork or beef hot dogs, cut into 1-inch slices on an angle

Directions:

In a large bowl, combine the mustard, vinegar, sugar and 3 tablespoons of the oil. Add the onion, cabbage, lettuce, tomatoes and pickles and toss. Season the salad with salt and pepper; taste, adjust the seasonings and reserve.
Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon of oil, 1 turn of the pan, then arrange the sliced dogs in a single layer. Sear them for a couple of minutes on each side, turning with tongs.
Mound the salad on plates, top with the seared dogs and serve.

Chicago Dog Salad

Formula Z/S