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
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!