| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 12 ounces frozen potato puffs
- 1/2 teaspoon celery salt, plus more to taste
- 2 tablespoons apple cider vinegar
- 1 tablespoon yellow mustard, plus more for topping
- 1/4 cup vegetable oil
- 1 head iceberg lettuce, shredded
- 1 cucumber, peeled, quartered lengthwise and chopped
- 1 1/2 cups grape tomatoes, halved
- 12 pickled pepperoncini (4 stemmed and thinly sliced, 8 left whole)
- 4 hot dogs
- 1/2 small sweet onion, diced
- Sweet relish, for topping
Instructions
- 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.
Nutrition Facts
| Calories | 530 |
| Total Fat | 37 grams |
| Saturated Fat | 9 grams |
| Cholesterol | 35 milligrams |
| Sodium | 1625 milligrams |
| Carbohydrates | 41 grams |
| Dietary Fiber | 5 grams |
| Protein | 12 grams |
| Sugar | 12 grams |
Reviews
Tried this without the peppers or tater tots for a healthy alternative when my kids had hotdogs with bun/ mac and cheese today. Thank you for the inspiration!!