Chicagodogsalad Recipes

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

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

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

CHICKPEA SALAD

Chickpea Salad image

A simple and delicious salad of chickpeas (garbanzo beans), onions, cucumber, tomato and vinegar.

Provided by Amanda

Categories Salad Beans

Time 15m

Yield 4

Number Of Ingredients 6

Ingredients

1 (15 ounce) can chickpeas (garbanzo beans), drained
½ onion, chopped
½ cucumber, sliced
1 small tomato, chopped
½ cup red wine vinegar
½ cup balsamic vinegar

Steps:

In a medium bowl combine chickpeas, onion, cucumber, tomato, red wine vinegar and balsamic vinegar. Mix well and serve.

Nutrition Facts : Calories 127.3 calories, Carbohydrate 26.7 g, Fat 0.9 g, Fiber 3.7 g, Protein 4.1 g, SaturatedFat 0.1 g, Sodium 221.1 mg, Sugar 6.2 g

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

Ingredients

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-STYLE HOT DOGS

Chicago-Style Hot Dogs image

A long-time family favorite. The authentic stands use Vienna Beef franks and buns with poppy seeds and that trademark green relish and yellow mustard. If you're not fortunate enough to live near a stand (like us), this home version does nicely (with my own preferred changes of course)! The natural casing frankfurters have a pleasant "pop" when you bite them and are far superior to normal hot dogs. I don't advise using serranos in place of sport peppers as they are not the same type of chile and the serranos are MUCH hotter (as well as not usually being found pickled).

Provided by PalatablePastime

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

4 natural casing beef frankfurters (I like Boar's Head brand)
4 hot dog buns (with poppyseeds if you can find them)
1 small onion, diced fine
3 -4 teaspoons sweet pickle relish (bright green type if you can find it!)
1 cold-pack kosher dill pickle, quartered lengthwise
1 small tomatoes, sliced into julienne strips
4 -8 pickled sport bell peppers or 4 -8 tiny hot peppers (Kroger sells these)
dusseldorf-style brown mustard, with horseradish,to taste (may use yellow mustard)
celery seed
poppy seed (omit if using seeded buns)
beer, for simmering (standard golden lager preferred; not authentic) (optional)

Steps:

Simmer frankfurters in beer or water for approximately 10 minutes.
Warm buns in microwave, until slightly warm and soft.
To assemble hot dogs, place frank in each bun.
Add mustard to taste; top with dill spear, relish, onion, tomato, and 1-2 sport peppers (Jalapenos"might" be a reasonable substitute if you are desperate to find the sport peppers, but the taste won't be quite the same).
Sprinkle with celery and poppy seeds.
Serve.