Eat well, eat more! I cut out the bun so I can have more dogs and veggies with less guilt. Chicago-style dogs are my favorites, with pickles, tomatoes, onions, mustard, and slaw on top; this salad reverses the order and piles the veggies up high underneath the dogs.

Recipe courtesy of Rachael Ray

Show: 30 Minute Meals

Episode: Beans and Franks

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Chicago Dog Salad (03:34)

Total:: 15 min
Prep:: 10 min
Cook:: 5 min

Yield:: 4 servings

Level:: Easy

Ingredients

1/4 cup yellow mustard
2 tablespoons vinegar, eyeball it
1 rounded teaspoon sugar
4 tablespoons vegetable oil
1/2 medium red onion, thinly sliced
1/2 of a 16-ounce sack shredded cabbage blend for slaw salads
1 romaine heart, shredded
2 vine ripe tomatoes, diced
3 large half sour or garlic pickles, chopped
Salt and pepper
8 pork or beef hot dogs, cut into 1-inch-thick slices on an angle

Directions

Watch how to make this recipe.

In the bottom of a large bowl, combine mustard, vinegar, sugar, and about 3 tablespoons of vegetable oil. Add the onions, cabbage, romaine, tomatoes, and pickles and toss the salad. Season with salt and pepper, adjust seasonings, and reserve.

Heat a large nonstick skillet over medium-high heat. Add in remaining 1 tablespoon vegetable oil (1 turn of the pan) then arrange the sliced dogs in a single layer. Sear them a couple of minutes on each side. Remove to paper towels to drain.

Mound up the salad on plates, top with seared dogs, and serve.

My Private Notes

Name: Chicago Dog Salad
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: 1/4 cup yellow mustard; 2 tablespoons vinegar, eyeball it; 1 rounded teaspoon sugar; 4 tablespoons vegetable oil; 1/2 medium red onion, thinly sliced; 1/2 of a 16-ounce sack shredded cabbage blend for slaw salads; 1 romaine heart, shredded; 2 vine ripe tomatoes, diced; 3 large half sour or garlic pickles, chopped; Salt and pepper; 8 pork or beef hot dogs, cut into 1-inch-thick slices on an angle