Light Tuna Salad Chicago Hotdog Style Sort Of Recipes

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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 DOG SALAD



Chicago Dog Salad image

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.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

1/4 cup yellow mustard
2 tablespoons vinegar, eyeball it
1 rounded teaspoon sugar
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

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 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.

CHICAGO-STYLE HOT DOGS



Chicago-Style Hot Dogs image

I decided to give a Chicago-style dog a healthy twist for my family. Our kids love it. You can use other fresh toppings to please just about anyone. -Gregg May, Columbus, Ohio

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 7

4 turkey hot dogs
4 whole wheat tortillas (8 inches), warmed
4 thin sandwich pickle slices
1/2 medium cucumber, peeled and thinly sliced
2 plum tomatoes, cut into thin wedges
1/2 cup chopped sweet onion
Optional toppings: prepared mustard, shredded reduced-fat cheddar cheese and sport peppers or other pickled hot peppers

Steps:

  • Grill hot dogs according to package directions. Serve in tortillas with pickle, cucumber, tomatoes and onion. Add toppings as desired.

Nutrition Facts : Calories 252 calories, Fat 10g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 596mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

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

LIGHT TUNA SALAD, CHICAGO HOTDOG STYLE (SORT OF)



Light Tuna Salad, Chicago Hotdog Style (Sort Of) image

Ok, this is pretty much the same ingredient that go on a Chicago hotdog, except the meat is Tuna LOL!

Provided by SugarHATER

Categories     Tuna

Time 2m

Yield 8 serving(s)

Number Of Ingredients 9

1/4 cup tomatoes (diced)
1/4 cup chopped dill pickle
2 tablespoons chopped onions (you can add more if you like)
1 teaspoon branston pickle (which isn't from Chicago- it's British, BUT SO GOOD! Use the Branston or Ploughman instead of "Relis)
celery salt (optional)
1 celery rib, chopped (optional -this is for extra crunch)
1 tablespoon mayonnaise
1 tablespoon mustard
2 (5 ounce) cans light chunk tuna in water (NEVER use "Albacore" tuna because it's LOADED with mercury)

Steps:

  • Easy: Toss everything into a bowl and mix.
  • It taste even better if you chill in the fridge for an hour or two before using.
  • This is great for a quick snack, to put on top of a salad, or as a meal. You can even use 1 cup of this to make a Tuna Casserole! Yeah, you can! And it's fun!

Nutrition Facts : Calories 53.1, Fat 1, SaturatedFat 0.2, Cholesterol 11.1, Sodium 215.5, Carbohydrate 1.4, Fiber 0.3, Sugar 0.7, Protein 9.3

LIGHT TUNA SALAD



Light Tuna Salad image

Make and share this Light Tuna Salad recipe from Food.com.

Provided by nikki ciciretto

Categories     Tuna

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 6

1 cup greens
1/2 chopped onion
6 cherry tomatoes, sliced in half
1/4 cup tuna
1/2 cup blueberries
1/4 cup fat-free Italian salad dressing

Steps:

  • Chop veggies.
  • Drain tuna.
  • Mix together.
  • Add dressing just before serving.

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