CHICAGO DOG SALAD
Dressing:
2 tablespoons yellow mustard
1 tablespoon vinegar
Sweetener equal to 1 1/2 teaspoons sugar
1 1/2 tablespoons oil
Salad:
4 ounces coleslaw mix, about 3 cups loosely packed
4 ounces iceberg lettuce, chopped, about 2 cups loosely packed
1 ounce red onion, thinly sliced, about 1/2 cup loosely packed
3 ounces grape tomatoes, halved, about 12
2 ounces dill pickles, coarsely chopped, about 10 chips or 1 large pickle
Salt and pepper, to taste
2-4 hot dogs, cut in bias slices
In a large salad bowl, combine the mustard, vinegar, sweetener and oil. Add the cabbage, lettuce, onions, tomatoes and pickles; toss then season with salt and pepper. You can mix up the salad, minus the hot dogs, ahead of time but don't let it sit too long or it will lose its crunch.
Heat a large nonstick skillet that's been sprayed with nonstick cooking spray over medium heat. Arrange the hot dog pieces in a single layer; sear for a couple minutes per side until browned. Divide the salad between 2 salad plates and top with the hot dogs.
Makes 2 servings
You can get more information, tips and the nutritional counts on my main website HERE.
No comments :
Post a Comment