A couple of years ago I wanted to make a salad for 4th of July and came across the Chicago Dog Salad by Rachel Ray. I thought it sounding very intriguing - it's the whole hot dog, minus the bun! It turned out really good and has become a tradition to eat on the 4th of July. I had totally spaced that we eat this (thanks to my pregnancy) so at the last minute I ran to the store so we could have this for dinner. I was thinking as I was eating it tonight that this is an excellent dish to get kids to eat vegetables, because what kid doesn't like something with hot dogs in it?
CHICAGO DOG SALAD
- 1/4 cup yellow mustard
- 2 tablespoons vinegar, eyeball it
- 1 rounded teaspoon sugar
- 4 tablespoons vegetable oil (separated)
- 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 (I prefer regular dill)
- Salt and pepper
- 8 hot dogs, cut into 1-inch-thick slices on an angle (I like beef or turkey dogs)
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.