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Chicago Dog Salad

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 information

  • Yield

    4 servings

Ingredients

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

Preparation

  1. Step 1

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

    Step 2

    Heat a large nonstick skillet over medium-high heat. Add the remaining tablespoon of vegetable oil (once around the pan), then arrange the sliced dogs in a single layer. Sear them for a couple of minutes on each side.

    Step 3

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

Rachael Ray 365: No Repeats
TagsSaladAmericanRomaineLettuceLeafy GreensVegetableRed OnionOnionRoot VegetableMainStarterDinnerGluten FreeNut FreeEasySearCookbooks
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