Hot Dog Salad Recipe 435

Steps:

• Bake the potato puffs as the label directs. Sprinkle with 1/2 teaspoon celery salt.
• Meanwhile, whisk the vinegar and mustard in a large bowl. Whisk in 3 tablespoons vegetable oil until smooth. Add the lettuce, cucumber, tomatoes and sliced pepperoncini; season with celery salt to taste. Toss to combine.
• Slice the hot dogs lengthwise about three-quarters of the way through; open like a book. Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the hot dogs cut-side down. Cook until browned and crisp, 2 to 3 minutes. Flip and cook until browned on the other side, about 2 minutes.
• Divide the salad among plates; top each with a hot dog. Drizzle some mustard on the hot dogs, then top with the onion and relish. Add the potato puffs and whole pepperoncini.

Steps:

• 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 salt and pepper, adjust seasonings, and reserve.
• Heat a large nonstick skillet over medium-high heat. Add in remaining 1 tablespoon vegetable oil (1 turn of the pan) 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.

Steps:

• Cook macaroni according to package directions, just until tender.
• Drain and rinse well with cold water.
• Meanwhile, cook hot dogs as desired- grill'em, boil'em or pan-fry; cool enough to handle, then slice into circles.
• If small children will be eating this, cut the circles in halves or quarters to avoid choking hazards.
• Combine mayonnaise, mustard, vinegar and salt & pepper in small bowl.
• Place hot dogs and pasta in large bowl and add remaining ingredients.
• Pour dressing over and toss gently with two spoons until all the bits are coated with dressing.
• Chill for two hours or longer in refrigerator before serving.

Steps:

• In a large bowl whisk together the mustard, sour cream, vinegar, mustard powder, pepper and salt. Add oil in a slow, steady stream while whisking. Set aside.
• Seperate the buns, lay them on a baking sheet and spray with cooking spray. Season with salt and pepper and bake for about 5 minutes in a 350°F oven.
• Cut the hot dogs into rounds and sauté until lightly browned. Add the tortellini to the sauté pan and toss a few times.
• Still the onion, celery, hot dogs and tortellini into the dressing.
• Add the lettuce and toss until everything in coated.
• Serve with the toasted buns.

Steps:

• Empty Sauerkraut into a pot and heat on medium low. Slice the onion into thin onion rings. While the sauerkraut is heating up cook the bacon in a small skillet. Once the bacon is cooked place them on paper towels to absorb the excess grease. DO NOT throw out the grease in the skillet. Put the onion rings into the skillet, cook until lightly brown and caramelized. Grill the hot dogs, or reuse the bacon grease skillet. Cut the bacon and hot dog into bite sized pieces. Place all ingredients into a large bowl and toss --Optional, try adding 2Tbsp of relish in the bowl or sprinkle on servings.

Steps:

• Cut hot dogs into 1/2 inch pieces, place in food processer and pulse on low until chopped (not smooth). Add mustard, onion, pickle relish and dash of pepper, pulse on low until meat is a bit finer. Add salad dressing and pulse on low until almost smooth.