Ingredients
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1/4 cup yellow mustard
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2 tablespoons vinegar
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1 teaspoon sugar
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4 tablespoons vegetable oil
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1/2 medium red onion, thinly sliced
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1 cup shredded cabbage (or 1/2 of a 16-ounce sack shredded cabbage blend for slaw salads)
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2 tomatoes, diced
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celery salt
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black pepper
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8 vienna beef hot dogs, sliced into 1-inch-thick slices on an angle
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3 large garlic dill pickles, chopped
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1 romaine lettuce hearts, shredded
Instructions
- In the bottom of a large bowl, combine mustard, vinegar, sugar, and about 3 tablespoons of vegetable oil.
- Add the onions, cabbage, romaine, tomatoes, and pickles and toss the salad.
- Season with celery salt and pepper to taste and set aside.
- Heat a large nonstick skillet over medium-high heat.
- 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.
- Mound up the salad on plates, top with seared dogs, and serve.