Hot Dog Salad

Name: Hot Dog Salad
Yield: 6 servings
Ingredients: 1 tbsp (15 mL) mayonnaise; 1 tbsp (15 mL) yellow mustard; 1 tbsp (15 mL) oil; 1 tbsp (15 mL) dill pickle juice; 2 tsp (10 mL) sugar; ½ tsp (2 mL) Seasoning Salt or Celery salt; 4 hot dog buns, cubed; 1 tbsp (15 mL) oil; 1 tsp (5 mL) Seasoning Salt or Celery salt; 4 hot dogs; 6 cups (1.4 L) lettuce (about 2 small romaine hearts); 8 slices provolone cheese, diced; 2 plum tomatoes, chopped; 6 dill pickle spears, chopped; ½ white onion, chopped; Optional Toppings: Sport peppers, poppy seeds

Drag it through the garden! This Chicago-style classic is now a salad packed with all your favorite toppings that’s perfect for a hot summer night.

Ingredients

1 tbsp (15 mL) mayonnaise
1 tbsp (15 mL) yellow mustard
1 tbsp (15 mL) oil
1 tbsp (15 mL) dill pickle juice
2 tsp (10 mL) sugar
½ tsp (2 mL) Seasoning Salt or Celery salt

4 hot dog buns, cubed
1 tbsp (15 mL) oil
1 tsp (5 mL) Seasoning Salt or Celery salt

4 hot dogs
6 cups (1.4 L) lettuce (about 2 small romaine hearts)
8 slices provolone cheese, diced
2 plum tomatoes, chopped
6 dill pickle spears, chopped
½ white onion, chopped
Optional Toppings: Sport peppers, poppy seeds

Directions

Whisk together the dressing ingredients; set aside.
Toss the hot dog buns with the oil and seasoning. Place them in a grill pan over medium heat and cook until toasted, about 5 minutes. Remove and set aside.
Grill the hot dogs over medium heat for about 8–10 minutes, or until hot and well browned on all sides. Remove from the grill and slice into coins.
Toss the lettuce with the dressing in a large bowl. Top with the hot dogs, croutons, cheese, tomatoes, pickles, and onion. Add sport peppers and sprinkle with poppy seeds, if you’d like.

Yield:

6 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 410, Total Fat 28 g, Saturated Fat 12 g, Cholesterol 45 mg, Sodium 1,240 g, Carbohydrate 23 g, Fiber 2 g, Sugars 6 g (includes 1 g added sugar), Protein 18 g

Cook's Tips:

To grill the buns whole, brush them with the oil and sprinkle with seasoning. Grill over medium heat for about 5 minutes, or until toasted and lightly browned, flipping halfway through. Cut the toasted bread into bite-sized pieces.