Chicago Dog Salad Recipes

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CHICAGO-STYLE HOT DOG SALAD



Chicago-Style Hot Dog Salad image

The country's best loaded hot dog just got a lower-carb makeover. Ditch the bun and build your Chicago-style dog in a bowl with this clever recipe. The honey-mustard dressing brings it all together like you won't believe.

Provided by Cheeky Kitchen

Categories     Lunch

Time 10m

Yield 2

Number Of Ingredients 11

1 cup shredded cabbage
2 cups mixed greens
1/4 cup white onion, diced
1/4 cup pickles, diced
4-6 guerito or hot banana wax peppers
2 medium tomatoes, cut into wedges
3 grilled or cooked beef hot dogs, diced
2 tablespoons olive oil
2 tablespoons yellow mustard
2 tablespoons honey
1/2 teaspoon poppy seeds (for garnish)

Steps:

  • In a bowl, toss together cabbage and mixed greens. Top with hot dogs, onions, pickles, peppers and tomatoes.
  • Whisk together oil, mustard and honey. Drizzle over the salad. Garnish with poppy seeds. Serve and enjoy!

Nutrition Facts : Calories 500, Carbohydrate 36 g, Cholesterol 40 mg, Fat 5, Fiber 8 g, Protein 13 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 26 g, TransFat 1 g

CHICAGO DOG



Chicago Dog image

Some traditions you just don't mess with, and a Chicago dog is one of them. All-beef frankfurters are "dragged through the garden," meaning they're piled with a bunch of veggie condiments. Try rocking these dogs at home for your next casual buffet.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Yield Makes 6

Number Of Ingredients 11

6 split hot dog buns
3 tablespoons melted unsalted butter
1 tablespoon plus 1 teaspoon poppy seeds
6 all-beef hot dogs
6 dill pickle spears
12 tomato wedges
Yellow mustard
Sweet relish
1 small white onion, finely chopped
6 sport peppers or peperoncini
Celery salt

Steps:

  • Brush outsides of buns with butter; sprinkle with poppy seeds.
  • Bake, split sides down, at 350 degrees until warm, about 5 minutes.
  • Warm hot dogs in boiling water for 5 minutes; transfer to buns.
  • Arrange a pickle on 1 side of each hot dog and 2 tomatoes on the other side.
  • Squirt mustard over each in a zigzag; top with a dollop of relish.
  • Divide onion among hot dogs.
  • Top each with a sport pepper or a peperoncino. Sprinkle with celery salt.

CHICAGO-STYLE HOT DOG



Chicago-Style Hot Dog image

The Chicago Dog is a Windy City classic, and a big favorite with sports fans! The frank must be all-beef, the bun must be poppyseed, the ingredients must be piled onto the bun in the order specified. And whatever you do, don't spoil the splendor with ketchup!

Provided by elsaw

Categories     100+ Everyday Cooking Recipes

Time 15m

Yield 1

Number Of Ingredients 9

1 all-beef hot dog
1 poppyseed hot dog bun
1 tablespoon yellow mustard
1 tablespoon sweet green pickle relish
1 tablespoon chopped onion
4 tomato wedges
1 dill pickle spear
2 sport peppers
1 dash celery salt

Steps:

  • Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
  • Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup!

Nutrition Facts : Calories 376.6 calories, Carbohydrate 38 g, Cholesterol 30.2 mg, Fat 19.7 g, Fiber 3.3 g, Protein 12.4 g, SaturatedFat 7.2 g, Sodium 2386.7 mg, Sugar 14.7 g

CHICAGO DOG SALAD



Chicago Dog Salad image

Chicago-style dogs are my favorites but not something you regularly find on street corners in Texas. ;-) This salad reverses the order and piles veggies up high underneath the dogs. Recipe adapted from Food Network and Rachael Ray

Provided by SusieQusie

Categories     Greens

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup yellow mustard
2 tablespoons vinegar
1 teaspoon sugar
4 tablespoons vegetable oil
1/2 medium red onion, thinly sliced
1 cup shredded cabbage (or 1/2 of a 16-ounce sack shredded cabbage blend for slaw salads)
1 romaine lettuce hearts, shredded
2 tomatoes, diced
3 large garlic dill pickles, chopped
celery salt
black pepper
8 vienna beef hot dogs, sliced into 1-inch-thick slices on an angle

Steps:

  • 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 celery salt and pepper to taste and set aside.
  • Heat a large nonstick skillet over medium-high heat.
  • Add in remaining 1 tablespoon vegetable oil 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.

Nutrition Facts : Calories 491.9, Fat 41.2, SaturatedFat 12.4, Cholesterol 47.7, Sodium 2400.1, Carbohydrate 19.2, Fiber 6, Sugar 12.5, Protein 13.8

CHICAGO HOT DOG SALAD



Chicago Hot Dog Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

12 ounces frozen potato puffs
1/2 teaspoon celery salt, plus more to taste
2 tablespoons apple cider vinegar
1 tablespoon yellow mustard, plus more for topping
1/4 cup vegetable oil
1 head iceberg lettuce, shredded
1 cucumber, peeled, quartered lengthwise and chopped
1 1/2 cups grape tomatoes, halved
12 pickled pepperoncini (4 stemmed and thinly sliced, 8 left whole)
4 hot dogs
1/2 small sweet onion, diced
Sweet relish, for topping

Steps:

  • Bake the potato puffs as the label directs. Sprinkle with 1/2 teaspoon celery salt.
  • Meanwhile, whisk the vinegar and mustard in a large bowl. Whisk in 3 tablespoons vegetable oil until smooth. Add the lettuce, cucumber, tomatoes and sliced pepperoncini; season with celery salt to taste. Toss to combine.
  • Slice the hot dogs lengthwise about three-quarters of the way through; open like a book. Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the hot dogs cut-side down. Cook until browned and crisp, 2 to 3 minutes. Flip and cook until browned on the other side, about 2 minutes.
  • Divide the salad among plates; top each with a hot dog. Drizzle some mustard on the hot dogs, then top with the onion and relish. Add the potato puffs and whole pepperoncini.

Nutrition Facts : Calories 530, Fat 37 grams, SaturatedFat 9 grams, Cholesterol 35 milligrams, Sodium 1625 milligrams, Carbohydrate 41 grams, Fiber 5 grams, Protein 12 grams, Sugar 12 grams

CHICAGO-STYLE HOT DOGS



Chicago-Style Hot Dogs image

Often described as "dragged through the garden" - referring to all of the vegetable toppings - this hot dog is a joy to eat in honor of the Windy City. A proper Chicago dog is an all-beef frankfurter (such as Vienna Beef) in a poppy seed bun, topped with yellow mustard, neon-green sweet pickle relish, chopped white onion, tomato slices, a dill pickle spear, pickled sport peppers and celery salt. This stovetop recipe is very forgiving, and there are ways to adapt: No poppy seed buns? Just sprinkle a pinch of loose poppy seeds over regular hot dog buns slathered in melted butter. No neon-green sweet relish? Stir a drop or two of green food coloring into regular sweet relish. If you can't find Chicago-style sport peppers, then sliced pepperoncini works in a pinch. Don't skip the celery salt; its herbal lightness makes these dogs shine.

Provided by Eric Kim

Categories     sausages, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

4 tablespoons unsalted butter
4 split poppy seed hot dog buns
4 all-beef hot dogs, preferably bun-length
Yellow mustard
1/4 cup sweet pickle relish
1 small white onion, small-diced
1 small tomato, halved and thickly sliced lengthwise
4 dill pickle spears
4 to 8 sport peppers
Celery salt

Steps:

  • In a large skillet over medium, melt 2 tablespoons butter. Without splitting them in half completely, gently flatten the hot dog buns and place them seam-side up in the pan. Move them around to catch all the melted butter and cook until very lightly toasted at the edges, 1 to 3 minutes. Remove the buns and set aside.
  • Raise the heat to medium-high and add the remaining 2 tablespoons butter to the pan. When the butter is melted, add the hot dogs and cook, rolling occasionally until all sides are browned and looking crispy, 3 to 5 minutes. (See Tip if grilling.)
  • Place the cooked dogs in the buns and top each with as much yellow mustard, relish and onion as you like. On one side of each dog, place a couple of tomato slices; on the other side, place a single pickle spear. Top with as many sport peppers as you can handle. Generously season with the celery salt and serve immediately.

CHICAGO-STYLE BURGER DOGS.



Chicago-Style Burger Dogs. image

We were at the lake for the weekend and I had planned to grill hot dogs for some Chicago-style Saturday afternoon lunch. I had all the ingredients out and prepared to go. I fired the grill up and went to get the dogs. No dogs. After getting a good-natured spousal breakdown of the attributes of a good grocery shopper, I started searching for an alternative ingredient. I was being assisted in my search by my grandson...a 7 year old who was professing his starvation symptoms and major disappointment in dog availability. We stumbled on some ground beef. Here is the result. It is now requested by my grandson any time we bring up hot dogs for lunch.

Provided by MTDavids

Categories     < 60 Mins

Time 35m

Yield 4 dogs, 4 serving(s)

Number Of Ingredients 9

1 lb ground beef
4 hot dog buns, large
1/4 cup onion, coarsely chopped
2 dill pickle spears, split lengthwise
8 plum tomatoes or 8 cherry tomatoes, halved
4 large pepperoncini peppers, seeded and coarsely chopped
mustard, to taste
sweet relish, to taste
celery salt, to taste

Steps:

  • Mold beef into hot dog shaped cylinders.
  • Lightly season with celery salt.
  • Grill or fry to desired doneness. If grilling, handle carefully. They can be fragile.
  • Place on hot dog buns and tuck a pickle spear into the bun.
  • Apply mustard and relish to taste.
  • Add tomato, pepperoncini, and onion.
  • Can be really messy when eaten by a 7 year old, so take the time to enjoy watching grandma clean up the mess.
  • Enjoy. OK.if you can't resist the temptation, a little ketchup may be called for.

Nutrition Facts : Calories 408.3, Fat 19.2, SaturatedFat 7.2, Cholesterol 77.1, Sodium 1335.9, Carbohydrate 31.5, Fiber 3.7, Sugar 9.3, Protein 27.1

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