Ingrédients pour Chicago Dog Salad
- Yellow Mustard
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- 4 tablespoons vegetable oil
- Red Onion
- 1 cup shredded green cabbage
- Romaine Lettuce Hearts
- 1 cup chopped tomatoes
- Dill Pickles
- 1/2 teaspoon celery salt
- Black Pepper
- Beef Hot Dogs
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Comment préparer Chicago Dog Salad
- In a large bowl, whisk together yellow mustard, white vinegar, sugar, and 3 tablespoons vegetable oil.
- Add the red onion, green cabbage, romaine lettuce, tomatoes, and dill pickles to the bowl. Toss gently to combine.
- Season with celery salt and black pepper to taste. Set aside.
- Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon of vegetable oil.
- Arrange the sliced hot dogs in a single layer in the skillet.
- Sear the hot dogs for 2-3 minutes per side, until nicely browned.
- Remove the hot dogs from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Mound the salad onto plates. Top with the seared Chicago-style hot dogs and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
100 g
Sugar
50g
Fat
62g
Carbs
6g
