Chicago Dog Salad

• yellow mustard↗1⁄4 cup
• vinegar↗2 tablespoons
• sugar↗1 teaspoon
• vegetable oil↗4 tablespoons
• medium red onion↗1⁄2

  thinly sliced

• shredded cabbage1 cup

  or 1/2 of a 16-ounce sack shredded cabbage blend for slaw salads

• romaine lettuce hearts↗1

  shredded

• tomatoes↗2

  diced

• large garlic dill pickles↗3

  chopped

• celery salt
• black pepper↗
• vienna beef hot dogs↗8

  sliced into 1-inch-thick slices on an angle

Step-by-step instructions

1. 1

   In the bottom of a large bowl, combine mustard, vinegar, sugar, and about 3 tablespoons of vegetable oil.

2. 2

   Add the onions, cabbage, romaine, tomatoes, and pickles and toss the salad.

3. 3

   Season with celery salt and pepper to taste and set aside.

4. 4

   Heat a large nonstick skillet over medium-high heat.

5. 5

   Add in remaining 1 tablespoon vegetable oil then arrange the sliced dogs in a single layer. Sear them a couple of minutes on each side. Remove to paper towels to drain.

6. 6

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