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Deconstructed Chicago Dog Salad



Prep Time

10 min

Cook Time

5 min


For the dressing

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

For the salad

  • 1 package Coleman Uncured 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

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In a small bowl, combine the mustard, vinegar and oil, whisking until combined. Set aside.
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.
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.
Place salad into four individual serving bowls, top with browned hot dog slices and serve.

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