Hot Dog Salad

As I mentioned in my first post, spring and summer weather always makes me crave salad, and I don’t think I’m alone in that feeling.  While caesar or house salads are good, using several varieties of lettuce, kale or spinach with different toppings and dressings keeps salads interesting and prevents them from becoming mundane.  This hot dog salad is adapted from a Rachael Ray recipe and made low carb friendly.  Personally, I think this salad is good to make in a bigger batch and stored cold in the refrigerator for a day or two as the flavors get even better, but this is a single-serve recipe made on the spot in under 10 minutes total – can’t beat that!

I started by adding 2 cups of ready-to-eat romaine lettuce and 1 ounce of cole slaw mix into my salad bowl.  I also chopped 1 kosher dill pickle spear and diced 1 small slice of red onion and added it to the bowl.  The dressing is made by using 1 tablespoon of extra virgin olive oil, 1/2 tablespoon apple cider vinegar, 1 packet of powdered Stevia (about a teaspoon) and 1-2 tablespoons of dijon mustard.  The original recipe calls for yellow mustard, which is also great, but I’ve been on a big dijon kick lately and prefer it when making a salad dressing.  Whisk all dressing ingredients together and set aside.

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For those who don’t know, Stevia is an all-natural sweetener made from a stevia plant.  It comes in both a powdered packet form, kind of like Splenda, as well as liquid form.  It’s important to try to find raw Stevia as opposed to one cut with other products.  Stevia does not spike blood sugar the way white sugar does, so this is a necessary product for those eating low carb.  Aside from Stevia, there are other brands that make natural sweeteners as well – feel free to use your favorite.

Next heat a pan over medium high heat and add 1/2 tablespoon of butter until fully melted.  I sliced 2 organic beef hot dogs on the bias before sauteing them in the butter until both sides were caramelized.  This only takes a few minutes so be careful not to burn them.

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Once the hot dogs have finished browning, spoon them onto the salad and give your dressing one final whisk before drizzling over the top.  The warm hot dogs combined with the cold lettuce and dressing make this a delicious no-bun-needed option for summertime BBQs and parties.  What are some of your favorite summertime salads?  Let me know below!

Hot Dog Salad

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 1

Serving Size: 1

Hot Dog Salad

Ingredients

  • 2 organic beef hot dogs
  • 1/2tblsp butter
  • 2 cups romaine salad mix
  • 1oz cole slaw mix
  • 1tblsp extra virgin olive oil
  • 1/2tblsp apple cider vinegar
  • 1 packet Stevia powder
  • 1-2tblsp dijon mustard
  • 1 small slice red onion
  • 1 kosher dill pickle spear

Instructions

  1. Place romaine and cole slaw mixes into a salad bowl.
  2. Dice the red onion and chop the pickle; add to the lettuce.
  3. Combine olive oil, apple cider vinegar, dijon mustard and Stevia into a small bowl; whisk thoroughly and set aside.
  4. Add butter to pan and melt over medium high heat.
  5. Slice hot dogs diagonally and add to the pan, sauteing for 1-2 minutes per side until caramelized.
  6. Spoon cooked hot dogs over lettuce and drizzle dressing on top.

Nutrtional Information

Per serving: 440 calories, 7g total carbs, 4g net carbs, 34g fat, 14g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)

http://www.butterisnotacarb.com/hot-dog-salad/

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3 Comments

  1. Piper

    So, I don’t know what I was expecting when I first heard about a hot dog salad. My thought process was something like: Hot dogs? In a salad? What is this madness?

    Well, we don’t have a microwave at work and I needed a lunch I could eat cold, so I figured I’d give this a try. Boy, am I ever glad I did!

    I let the salad sit in my fridge overnight, which helped saturate the greens (I chose spinach) with all the flavors. I used 1 tbsp mustard and 1 tbsp mayo, mostly to up my fat content, but it added a nice depth and tanginess.

    Bottom line, I don’t think I’ve ever felt “full” from a salad until I tried this one, and it was so tasty! Very versatile, easy to make, I think I’ll do a big batch next time to last me all week.

    • Thank you so much for trying this and writing a rave review, Piper! So glad you liked it!! Great idea about adding mayo to up the fat content – I’ll try that next time!

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