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Deconstructed Chicago Dog Salad

10 min
5 min
Gluten-Free Keto


For the dressing
  • 1/4 cup yellow mustard
  • 2 tablespoons apple cider vinegar
  • 4 tablespoons olive oil
For the salad
  • 1 package Coleman Natural beef hot dogs, cut into 1-inch coins or sliced on the bias
  • 1 small red onion, thinly sliced
  • 1 head romaine lettuce, torn into large pieces
  • 2 large tomatoes, cut into wedges
  • 3 kosher dill pickles, chopped
  • 8-10 pickled sport peppers
If you can't find sport peppers substitute with any other small hot pepper such as a pepperoncini


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.

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!

Products in This Recipe


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