Deconstructed Chicago Dog Salad (keto-friendly)

Deconstructed Chicago Dog Salad (keto-friendly)


4
Servings

Ingredients

For the dressing


1/4 cup yellow mustard
2 tablespoons apple cider vinegar
4 tablespoons olive oil

 
For the salad

1 small red onion, thinly sliced
1 head romaine or other crisp lettuce, torn into large pieces
2 large tomatoes, cut into wedges
3 kosher dill pickles, chopped
8-10 pickled sport peppers (available at most supermarkets), or other small hot pepper such as a pepperoncini
Salt and freshly ground pepper
8 beef hot dogs, cut into 1-inch coins or sliced on the bias

Instructions

  1. In a small bowl, combine the mustard, vinegar and oil, whisking until combined. Set aside.
  2. Meanwhile, heat a large skillet over medium heat and cook hot dog slices, turning with a fork or tongs, until slightly browned on both sides.
  3. In a salad bowl large enough to hold all of the ingredients, add the onion, lettuce, tomatoes and pickles and toss. Add dressing a little at a time being careful not to over dress the salad. Season the salad with salt and pepper.
  4. Place salad into four individual serving bowls, top with browned hot dog slices and serve.

Tips

Note: dressing can be made up to 4 hours ahead of time as long as you store it covered in the refrigerator until ready to use. Just whisk it again immediately before using so ingredients are well blended.

 

This recipe is gluten-free and keto diet friendly!

 

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