Chicago Hot Dog Salad
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 530
- Total Fat
- 37 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 35 milligrams
- Sodium
- 1625 milligrams
- Carbohydrates
- 41 grams
- Dietary Fiber
- 5 grams
- Protein
- 12 grams
- Sugar
- 12 grams
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 530
- Total Fat
- 37 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 35 milligrams
- Sodium
- 1625 milligrams
- Carbohydrates
- 41 grams
- Dietary Fiber
- 5 grams
- Protein
- 12 grams
- Sugar
- 12 grams
Ingredients
12 ounces frozen potato puffs
1/2 teaspoon celery salt, plus more to taste
2 tablespoons apple cider vinegar
1 tablespoon yellow mustard, plus more for topping
1/4 cup vegetable oil
1 head iceberg lettuce, shredded
1 cucumber, peeled, quartered lengthwise and chopped
1 1/2 cups grape tomatoes, halved
12 pickled pepperoncini (4 stemmed and thinly sliced, 8 left whole)
4 hot dogs
1/2 small sweet onion, diced
Sweet relish, for topping
Directions
- Bake the potato puffs as the label directs. Sprinkle with 1/2 teaspoon celery salt.
- Meanwhile, whisk the vinegar and mustard in a large bowl. Whisk in 3 tablespoons vegetable oil until smooth. Add the lettuce, cucumber, tomatoes and sliced pepperoncini; season with celery salt to taste. Toss to combine.
- Slice the hot dogs lengthwise about three-quarters of the way through; open like a book. Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the hot dogs cut-side down. Cook until browned and crisp, 2 to 3 minutes. Flip and cook until browned on the other side, about 2 minutes.
- Divide the salad among plates; top each with a hot dog. Drizzle some mustard on the hot dogs, then top with the onion and relish. Add the potato puffs and whole pepperoncini.
