Recipes

Coney Island Salad

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Nino Salvaggio
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Serves: 8

When you think about it, Hot Dogs are Bologna in a different shape and Chili is a close cousin to the seasoned Taco Meat you’d make for a Taco Salad.

SO? What’s so unusual about this salad?? When you look at it like that…actually nothing?

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Ingredients

  • 2 Heads Iceberg (Head) Lettuce, cut or torn into 1″ pieces
  • 1 Quart Nino’s Firehouse Sirloin Chili
  • 4 each Hot Dogs, Nino’s Butcher Shop Brand or other
  • 1 cup Red Onions, cut in 1/4″ x 1″ small strips
  • 1⁄4 cup Green Onions, cut in 1/4″ pieces
  • 1 cup Mustard Creme Dressing, recipe is available on this site
  • 3 each Hot Dog Buns, cut in 1/2″ slices

Instructions

  1. Begin by cutting the hot dog buns and seasoning them with melted butter, chili powder and cumin powder (just a little will do).
  2. Bake the Bun “croutons” in a 375 F oven for approximately 20 to 30 minutes or until golden color and crisp. Remove from the oven and allow to cool.
  3. Make salad by arranging the cut lettuce in a large bowl with an impression in center.
  4. Warm the hot dogs, then cut into 1/4″ slices and sprinkle them in the middle of the lettuce.
  5. Warm the chili (not hot) and pour it over the hot dogs.
  6. Garnish the top of the salad with red & green onions, mustard creme dressing and the crisp hot dog bun croutons.

Notes

Shredded cheddar cheese may be added as an optional ingredient.

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