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Reviews
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Date of last review
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1
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Wed July 29, 2009
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Recommended By
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Average Price
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Average Rating
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100% of reviewers
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None indicated
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9.0
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Description:
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This is GREAT for a LC BBQ! So much better than boring bunless dogs- super easy, super YUM!
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
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Ingredients:
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1/4 cup yellow mustard
2 tablespoons vinegar, eyeball it
2 packets Splenda
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
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How To Prepare:
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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
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Number of Servings:
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2-4
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Carbs per serving - include all nutritional information if known:
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low
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Preparation Time:
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20 minutes total
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Effort (Easy, Average, Difficult):
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Easy
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Registered: January 2007
Location: NC