Chicago Dog Salad

From Rachael Ray: 365 No Repeats

1/4 C yellow mustard
2 Tbsp vinegar
1 rounded tsp sugar
4 Tbsp vegetable oil
1 small red onion, thinly sliced
8oz shredded cabbage blend for slaw salads
1 romaine lettuce heart, shredded
2 vine-ripe tomatoes, diced
3 large half-sour or garlic pickles, chopped
salt and fresh ground black pepper
8 pork or beef hot dogs, cut on an angle into 1" thick slices

In the bottom of a large bowl, combine the mustard, vinegar, sugar, and about 3 tablespoons of the vegetable oil. Add the onions, cabbage, romaine, tomatoes, and pickles and toss the salad, season with salt and pepper, adjust the seasonings, and reserve.

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

Mound up the salad on plates and top with seared dogs and serve.