As I mentioned in my first post, spring and summer weather always makes me crave salad, and I don’t think I’m alone in that feeling. While caesar or house salads are good, using several varieties of lettuce, kale or spinach with different toppings and dressings keeps salads interesting and prevents them from becoming mundane. This hot dog salad is adapted from a Rachael Ray recipe and made low carb friendly. Personally, I think this salad is good to make in a bigger batch and stored cold in the refrigerator for a day or two as the flavors get even better, but this is a single-serve recipe made on the spot in under 10 minutes total – can’t beat that!
I started by adding 2 cups of ready-to-eat romaine lettuce and 1 ounce of cole slaw mix into my salad bowl. I also chopped 1 kosher dill pickle spear and diced 1 small slice of red onion and added it to the bowl. The dressing is made by using 1 tablespoon of extra virgin olive oil, 1/2 tablespoon apple cider vinegar, 1 packet of powdered Stevia (about a teaspoon) and 1-2 tablespoons of dijon mustard. The original recipe calls for yellow mustard, which is also great, but I’ve been on a big dijon kick lately and prefer it when making a salad dressing. Whisk all dressing ingredients together and set aside.
For those who don’t know, Stevia is an all-natural sweetener made from a stevia plant. It comes in both a powdered packet form, kind of like Splenda, as well as liquid form. It’s important to try to find raw Stevia as opposed to one cut with other products. Stevia does not spike blood sugar the way white sugar does, so this is a necessary product for those eating low carb. Aside from Stevia, there are other brands that make natural sweeteners as well – feel free to use your favorite.
Next heat a pan over medium high heat and add 1/2 tablespoon of butter until fully melted. I sliced 2 organic beef hot dogs on the bias before sauteing them in the butter until both sides were caramelized. This only takes a few minutes so be careful not to burn them.
Once the hot dogs have finished browning, spoon them onto the salad and give your dressing one final whisk before drizzling over the top. The warm hot dogs combined with the cold lettuce and dressing make this a delicious no-bun-needed option for summertime BBQs and parties. What are some of your favorite summertime salads? Let me know below!