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- Level: Easy
- Yield: 4 to 6 servings (or 2 if you’re eating with Nick)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 396
- Total Fat
- 30 g
- Saturated Fat
- 6 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 9 g
- Cholesterol
- 23 mg
- Sodium
- 852 mg
- Total: 20 min
- Active: 15 min
This “hot dog chop” as Molly likes to call it is a salad inspired by all the toppings on a Chicago hot dog. It’s what she wants when she feels like having a hot dog but also feels the need to be a little healthy. This is a variation on a hot dog salad included in her book “Home Is Where the Eggs Are,” a salad she started making as a way to balance out her intense hot dog obsession.
- Level: Easy
- Yield: 4 to 6 servings (or 2 if you’re eating with Nick)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 396
- Total Fat
- 30 g
- Saturated Fat
- 6 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 9 g
- Cholesterol
- 23 mg
- Sodium
- 852 mg
- Total: 20 min
- Active: 15 min
Ingredients
Dressing:
Salad:
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Directions
- For the dressing: Combine the ranch, pickle relish, and mustard. Set aside.
- For the salad: Heat an oiled grill, grill pan, or large skillet over medium-high heat and grill the hot dogs on all sides for a few minutes, until char marks appear. Transfer to a cutting board and cut the hot dogs into bite-size pieces.
- To make the croutons, heat a large skillet over medium heat and add the 2 tablespoons (25 grams) of oil. Add the bread cubes and cook, tossing occasionally, until crisp and toasty on the outside but still chewy on the inside, 4 to 6 minutes. Remove from the heat and season with celery salt and the garlic powder.
- To assemble the salad, add the romaine to a large bowl and arrange the tomatoes, onion, pickles, sport peppers, hot dogs, and croutons in a pretty color-block design on top. Sprinkle with poppy seeds. Add dressing to taste.
