Chicago Style Hot Dog Salad Recipes

CHICAGO HOT DOG SALAD

Chicago Hot Dog Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

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 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

Ingredients

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

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