Chicago-Style Hot Dog Salad

Ingredients

• Red cabbage

  Red, raw

  1 cup, shredded or 70g

• Lettuce

  Romaine or cos, raw

  2 cup shredded or 94g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Olives

  Pickled, canned or bottled, green

  12 olive or 32g

• Tomatoes

  Red, ripe, raw, year round average

  240g

• Frankfurter

  Beef, pork, and turkey, fat free

  3 frank or 171g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Mustard

  Prepared, yellow

  2 tbsp or 30g

• Honey

  2 tbsp or 42g

• Poppy seed

  Spices

  ½ tsp or 1g

• Water

  Plain, clean water

  50g

• Butter

  Unsalted

  ¼ tbsp or 4g

Directions

1. Add the water and butter to a cast iron skillet over medium-high heat. Once the water starts to boil and cook add the dogs to the skillet. Roll the hot dogs regularly until evenly brown.
2. Remove hot dogs from skillet and dice.
3. In a bowl, toss together cabbage and mixed greens. Top with hot dogs, onions, pickles, peppers and tomatoes.
4. Whisk together oil, mustard and honey. Drizzle over the salad. Garnish with poppy seeds.