By Avera

  • Dressing:

  • 2 tablespoons yellow mustard

  • 1 tablespoon vinegar

  • 1 1/2 teaspoons granular Splenda or equivalent liquid Splenda *

  • 1 1/2 tablespoons oil

  • Salad:

  • 4 ounces coleslaw mix, about 3 cups loosely packed

  • 4 ounces iceberg lettuce, chopped, about 2 cups loosely packed **

  • 1 ounce red onion, thinly sliced, about 1/2 cup loosely packed

  • 3 ounces grape tomatoes, halved, about 12

  • 2 ounces dill pickles, coarsely chopped, about 10 chips or 1 large pickle

  • Salt and pepper, to taste

  • 2-4 Kosher hot dogs, cut into bias slices ***

  • * Add the sweetener to taste. I used a little more in mine and I used liquid Splenda. If you use granular, be sure to add the extra carbs if you use more than 1 1/2 teaspoons.

  • ** Rachael Ray called for romaine lettuce but I had some iceberg lettuce that needed to be used up.

  • *** I used Hebrew National hot dogs which have 1 carb each. If you can get Boar's Head hot dogs with zero carbs, you will save a carb or two per serving.

  1. In a large salad bowl, combine the mustard, vinegar, Splenda and oil. Add the cabbage, lettuce, onions, tomatoes and pickles; toss then season with salt and pepper. You can mix up the salad, minus the hot dogs, ahead of time but don't let it sit too long or it will lose its crunch.

  2. Heat a large nonstick skillet that's been sprayed with nonstick cooking spray over medium heat. Arrange the hot dog pieces in a single layer; sear for a couple minutes per side until browned. Divide the salad between 2 salad plates and top with the hot dogs.

Nutritional Facts

Makes 2 servings
Do not freeze
With 1 hot dog
Per Serving
299 Calories
26g Fat
9g Protein
13g Carbohydrate
4g Dietary Fiber
9g Net Carbs
With 2 hot dogs
Per Serving
449 Calories
40g Fat
15g Protein
14g Carbohydrate
4g Dietary Fiber
10g Net Carbs

dinner vinegar mustard splenda onions grape tomatoes cabbage hot dogs dairy free gluten free vitamin c refrigerate stovetop main dish

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