Chicago-style hot dog salad

Chicago-style hot dog salad

Total Time
15 min
10 min
5 min
Classic Chicago hot dogs are often touted to have been “dragged through the garden,” referencing all the fresh veggie toppings on them. We took that idea and ran with it, turning the beloved handheld meal into a salad. All the familiar touchpoints are still here: tomato wedges, onion, dill pickle, sport peppers (or pepperoncini), and a vinaigrette made with sweet pickle relish and yellow mustard. Don’t forget the finishing sprinkle of celery salt; it creates the iconic flavor.


Cooking spray

4 spray(s)

Light beef or pork hot dog

4 item(s)

Sweet pickle relish

2 Tbsp

Extra virgin olive oil

2 Tbsp

Cider vinegar

2 Tbsp


1 tsp

Romaine lettuce

6 cup(s), chopped

Vidalia onion

½ cup(s), sliced, thinly sliced


2 medium, cut into wedges

Unsweetened dill pickle

2 spear(s), cut in half crosswise


4 item(s), whole

Celery salt

½ tsp


  1. Coat an outdoor grill rack with cooking spray. Preheat the grill to medium-high heat. Alternatively, heat a stovetop grill pan over medium-high heat. Arrange the hot dogs on the grill or grill pan. Grill, turning occasionally, until thoroughly heated and lightly charred, 5 to 6 minutes.
  2. Meanwhile, in a large bowl, whisk together pickle relish, oil, vinegar, and mustard. Add lettuce, onion, and tomatoes; toss gently to coat. Cut hot dogs diagonally into slices. Arrange hot dogs, pickles, and peppers over salad. Sprinkle evenly with celery salt.
  3. Serving size: about 2 cups