Chicago Dog Salad

recipe adapted from Rachael Ray 365: No Repeats

Ingredients

• 1/4 cup yellow mustard
• 2 tablespoons vinegar, eyeball it
• 1 rounded teaspoon sugar
• 4 tablespoons vegetable oil
• 1/2 medium red onion, thinly sliced
• 1 (10-ounce) sack shredded angel hair cabbage for slaw salads
• 2 vine ripe tomatoes, diced
• 15 baby sweet pickles, chopped
• Salt and pepper
• 8 pork, beef, chicken, or turkey hot dogs, cut into 1-inch-thick slices on an angle

Directions

1. In the bottom of a large bowl, combine mustard, vinegar, sugar, and about 3 tablespoons of vegetable oil. Add the onions, cabbage, tomatoes, and pickles and toss the salad. Season with salt and pepper, adjust seasonings, and reserve.
2. Heat a large nonstick skillet over medium-high heat. Add in remaining 1 tablespoon vegetable oil (1 turn of the pan) then arrange the sliced dogs in a single layer. Sear them a couple of minutes on each side. Remove to paper towels to drain.
3. Mound up the salad on plates, top with seared dogs, and serve.

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