This hot dog recipe is perfect for a day of tailgating fun at Soldier Field. Go Bears! 

1 pound hot dogs (beef franks preferred for Chicago hot dog tradition)

2 cups chilled iceberg, sliced into strips

8 ounces chilled shredded cabbage or purchased slaw mix

1/3 cup chopped white onion

2 Tablespoons yellow mustard

1 Tablespoon cider vinegar

3 Tablespoons canola oil

1/2 teaspoon poppy seeds

1/2 teaspoon celery salt

3 Tablespoons diced kosher dill pickles

1 cup thin tomato wedges

4 Tablespoons sweet pickle relish

1. Preheat grill for the direct grilling method, using medium heat. 

2. Place hot dogs on grill rack, about 4-5 inches from the heat. 

3. Cook hot dogs over direct medium heat to an internal temperature of 165*F for 8-12 minutes.  Cool slightly and slice into 1-inch pieces.

4. Meanwhile, in a large bowl, toss lettuce, cabbage and onion together.  Cover and refrigerate.

5. In a small bowl, whip together mustard, vinegar, oil, poppy seeds and celery salt.

6. Add hot dogs, pickles and dressing to greens mixture. Toss ingredients together. 

7. Portion onto dinner plates. 

8. Arrange tomato wedges on sides of salad and place 1 tablespoon relish atop each salad.

Makes 4 entrée salads.

Recipe courtesy of the National Hot Dog & Sausage Council.

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