Best 3 Friendly Dog Salads Recipes

Friendly Dog Salads image

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 10m

Yield 4

Number Of Ingredients 6

4 lettuce leaves
4 canned pear halves
2 canned prunes or plums
2 maraschino cherries
4 raisins
8 canned mandarin orange segments

Steps:

Place 1 lettuce leaf on each of 4 salad plates. Place 1 pear half, cut side down, on each lettuce leaf. Cut prunes lengthwise in half with scissors and remove pits. Place 1 prune half on large end of each pear half for dog ear.
Cut cherries in half with scissors. Place 1 cherry half on narrow end of each pear half for dog nose. Scoop out tiny hole in each pear half for dog eye. Place raisin in each hole. Add 2 orange segments to each salad for a collar.

Nutrition Facts : Calories 50, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 5 mg

Chicago Dog Salad image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

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.

Hot Dog Salad image

Provided by Chef Jean

Categories Summer

Time 20m

Yield 4 , 4 serving(s)

Number Of Ingredients 14

4 hot dogs
1 (10 ounce) bag italian blend lettuce
1/2 white onion, small diced
1 stalk celery, small diced
1 cup cheese tortellini, cooked
1/4 cup spicy brown mustard
1 tablespoon sour cream
1 tablespoon red wine vinegar
1 tablespoon mustard powder
1 teaspoon black pepper
1 teaspoon salt
1/2 cup vegetable oil
4 hot dog buns
salt and pepper

Steps:

In a large bowl whisk together the mustard, sour cream, vinegar, mustard powder, pepper and salt. Add oil in a slow, steady stream while whisking. Set aside.
Seperate the buns, lay them on a baking sheet and spray with cooking spray. Season with salt and pepper and bake for about 5 minutes in a 350°F oven.
Cut the hot dogs into rounds and sauté until lightly browned. Add the tortellini to the sauté pan and toss a few times.
Still the onion, celery, hot dogs and tortellini into the dressing.
Add the lettuce and toss until everything in coated.
Serve with the toasted buns.

Nutrition Facts : Calories 547.7, Fat 44.4, SaturatedFat 9.7, Cholesterol 25.2, Sodium 1485.7, Carbohydrate 27.4, Fiber 2.3, Sugar 5.6, Protein 10.8