Chicago Dog Salad

¼ cup mustard
2 tablespoons cider vinegar
1 teaspoon sugar
4 tablespoons veggie oil
16 ounces shredded cabbage
1 hear of romaine lettuce, shredded
3 large pickles – chopped
Salt and pepper to taste
8 all beef hot dogs cut into 1 inch slices.

In a large bowl, combine the mustard, vinegar, sugar and 3 tablespoons of the oil. Add the cabbage, lettuce, and pickles and toss. Season with salt and pepper to taste.

Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon of oil, turn of the pan, then arrange the sliced dogs in a single layer. Sear them for a couple minutes on each side. Turning with tongs.

Mix everything in a bowl and serve.

** This I got from Rachel Ray, Tom LOVES it…it’s one of those sounds nasty but it’s not things! :) **