1/4 cup yellow mustard
2 tablespoons vinegar
1 rounded teaspoon sugar
4 tablespoons vegetable oil
1 small red onion, thinly sliced
1/2 sack (8 ounces) shredded cabbage blend for slaw salads
1 romaine lettuce heart, shredded
2 vine-ripe tomatoes, diced
3 large half-sour or garlic pickles, chopped
Salt and freshly ground black pepper
8 pork or beef hot dogs, cut on an angle into 1-inch thick slices
In the bottom of a large bowl, combine the mustard, vinegar, sugar, and about 3 tablespoons of the vegetable oil.
Add the onions, cabbage, romaine, tomatoes, and pickles and toss the salad, season with salt and pepper, adjust the seasonings, and reserve.
Heat a large nonstick skillet over medium-high heat. Add the remaining tablespoon of vegetable oil, then arrange the sliced dogs in a single layer. Sear them for a couple of minutes on each side.
Mound up the salad on plates and top with seared dogs and serve.
Today was the family service at church which involves a potluck meal. So I rearranged some recipes (this was the one from April 20) to be able to take this. I thought it would hold up best because it is served cold. I think the people who tried it liked it, but most people didn't try it because it looks funny. I personally really like it (and I'm the one who ate most of it). It tastes like a really good Chicago style hot dog without the bun. The sweet mustard dressing compliments the hot dogs perfectly!
Rachael Ray says: "Eat well, eat more! I cut out the bun so I can have more dogs and veggies with less guilt. Chicago-style dogs are my favorites, with pickles, tomatoes, onions, mustard, and slaw on top. This salad reverses the order and piles the veggies up high underneath the dogs."