Chicago Salad Recipes

CHICAGO DOG SALAD

Chicago Dog Salad image

Eat well, eat more! I cut out the bun so I can have more dogs and veggies with less guilt. Chicago-style dogs are my favorites, with pickles, tomatoes, onions, mustard, and slaw on top; this salad reverses the order and piles the veggies up high underneath the dogs.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup yellow mustard
2 tablespoons vinegar, eyeball it
1 rounded teaspoon sugar
4 tablespoons vegetable oil
1/2 medium red onion, thinly sliced
1/2 of a 16-ounce sack shredded cabbage blend for slaw salads
1 romaine heart, shredded
2 vine ripe tomatoes, diced
3 large half sour or garlic pickles, chopped
Salt and pepper
8 pork or beef hot dogs, cut into 1-inch-thick slices on an angle

Steps:

In the bottom of a large bowl, combine mustard, vinegar, sugar, and about 3 tablespoons of vegetable oil. Add the onions, cabbage, romaine, tomatoes, and pickles and toss the salad. Season with salt and pepper, adjust seasonings, and reserve.
Heat a large nonstick skillet over medium-high heat. Add in remaining 1 tablespoon vegetable oil (1 turn of the pan) then arrange the sliced dogs in a single layer. Sear them a couple of minutes on each side. Remove to paper towels to drain.
Mound up the salad on plates, top with seared dogs, and serve.

CHICAGO MACARONI SALAD

Chicago Macaroni Salad image

My family is from Chicago. This is one of my grandma's best recipes that's been handed down. Kids love it because of the cheese cubes! It's a great potluck dish because it has a lot of color! I use salad macaroni because of its small size.

Provided by Lisa Anne

Categories Salad 100+ Pasta Salad Recipes Macaroni Salad Recipes

Time 4h40m

Yield 10

Number Of Ingredients 17

Ingredients

1 (8 ounce) package salad macaroni
1 cup small broccoli florets
¾ cup diced Cheddar cheese
½ cup chopped green bell pepper
½ cup dill pickle relish, with juice
1 large dill pickle, chopped
½ cup chopped celery
½ cup sliced black olives
½ cup sliced green olives
¼ cup chopped green onion
2 tablespoons shredded carrot
1 tablespoon chopped pimento peppers
1 cup light mayonnaise
¼ cup prepared yellow mustard
1 teaspoon salt
½ teaspoon white sugar
¼ teaspoon black pepper

Steps:

Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the salad macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, and rinse with cold water until chilled. Drain again to remove excess water.
Place macaroni, broccoli, Cheddar cheese, green pepper, pickle relish, dill pickle, celery, black olives, green olives, green onion, carrot, and pimento in a salad bowl, and toss lightly to combine. In a bowl, whisk together the light mayonnaise, mustard, salt, sugar, and black pepper to make a smooth dressing; pour the dressing over the salad, and lightly mix to coat all ingredients with dressing. Refrigerate at least 4 hours to blend flavors before serving.

Nutrition Facts : Calories 197.2 calories, Carbohydrate 26.8 g, Cholesterol 10.4 mg, Fat 7.4 g, Fiber 2.1 g, Protein 6.4 g, SaturatedFat 2.4 g, Sodium 1143.2 mg, Sugar 6.6 g

CHICAGO DOG SALAD

Chicago Dog Salad image

Chicago-style dogs are my favorites but not something you regularly find on street corners in Texas. ;-) This salad reverses the order and piles veggies up high underneath the dogs. Recipe adapted from Food Network and Rachael Ray

Provided by SusieQusie

Categories Greens

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup yellow mustard
2 tablespoons vinegar
1 teaspoon sugar
4 tablespoons vegetable oil
1/2 medium red onion, thinly sliced
1 cup shredded cabbage (or 1/2 of a 16-ounce sack shredded cabbage blend for slaw salads)
1 romaine lettuce hearts, shredded
2 tomatoes, diced
3 large garlic dill pickles, chopped
celery salt
black pepper
8 vienna beef hot dogs, sliced into 1-inch-thick slices on an angle

Steps:

In the bottom of a large bowl, combine mustard, vinegar, sugar, and about 3 tablespoons of vegetable oil.
Add the onions, cabbage, romaine, tomatoes, and pickles and toss the salad.
Season with celery salt and pepper to taste and set aside.
Heat a large nonstick skillet over medium-high heat.
Add in remaining 1 tablespoon vegetable oil then arrange the sliced dogs in a single layer. Sear them a couple of minutes on each side. Remove to paper towels to drain.
Mound up the salad on plates, top with seared dogs, and serve.

Nutrition Facts : Calories 491.9, Fat 41.2, SaturatedFat 12.4, Cholesterol 47.7, Sodium 2400.1, Carbohydrate 19.2, Fiber 6, Sugar 12.5, Protein 13.8

CHICAGO SALAD

Chicago Salad image

Number Of Ingredients 6

Ingredients

1 cup Asparagus
1 cup Avocaod
1/2 cup Goat Cheese
2 cups Tomato
1 cup Corn
1 bunch Cilantro

Steps:

Chop all ingredients, place in bowl and just before serving add champaign vinaigrette

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