I think it was a Rachael Ray recipe.
Serves 2
4 low fat hot dogs
1 T oil
2 T yellow mustard
1 T vinegar
1 packet Splenda
1 1/2 T oil (we used extra virgin olive oil but canola would be good too)
1 tomato seeded and diced
1/2 small red onion large diced
2 pickles diced (we used dill, but garlic or half sour would work)
4 oz. shredded cabbage
4 oz. romaine lettuce, shredded or cut into bite size chunks
In a large bowl, combine mustard, vinegar, Splenda, and 1 1/2 tablespoons of 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 1 tablespoon oil then arrange the sliced dogs in a single layer. Sear them a couple of minutes on each side. Mound up the salad on plates, top with seared dogs, and serve.
