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.

　　

Ingredients

4 servings

　　1/4 cup yellow mustard

　　2 tablespoons vinegar (eyeball it)

　　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

　　

Step 1

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.

　　

Step 2

Heat a large nonstick skillet over medium-high heat. Add the remaining tablespoon of vegetable oil (once around the pan), then arrange the sliced dogs in a single layer. Sear them for a couple of minutes on each side.

　　

Step 3

Mound up the salad on plates and top with seared dogs and serve.

　　Rachael Ray 365: No Repeats