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Hot Dog Salad (with Ketchup & Mustard Vinaigrette)

Course Salad
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 salads
Author Edited Kitchen

Ingredients

  • 4 grass-fed beef hot dogs I recommend Teton Waters Ranch
  • 1 bag dark leafy greens or spinach
  • 1 cup grape tomatoes sliced in half
  • Sauerkraut
  • Sliced pickles or relish

*Ketchup & Mustard Vinaigrette*

  • 2 tbsp organic ketchup
  • 2 tbsp organic dijon mustard
  • 1/3 cup olive oil
  • Juice from 1 lemon I've also subbed apple cider vinegar - you just need some kind of acid
  • Salt & Pepper to taste

Instructions

  1. Cut beef links into ½ inch slices
  2. Sauté over medium-low heat, flipping occasionally. You can add ghee or coconut oil to the pan, but it's not necessary
  3. While links are heating, make vinaigrette: whisk all ingredients together or combine in a mason jar and shake
  4. Assemble salad with greens, tomatoes, and links. Drizzle on vinaigrette.
  5. Top with sauerkraut and pickles or relish (or all of the above, which in my case is completely true)