I Heart Rachel Ray

Chicago Dog Salad Recipe courtesy Rachael Ray Show: 30 Minute Meals Episode: Beans and Franks

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. 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 angleIn 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. *I can't wait to make this!*