Name: Coney Dogs and Tomato Salad
Prep time: 30 min
Cook time: 20 min
Ingredients: 1/4 Red onion (thinly sliced); 1/2 clove Garlic (minced); 2 TBSP Red wine vinegar; 3 TBSP Extra-virgin olive oil; Kosher salt (to taste); Black pepper (to taste); 1/2 Red bell pepper (cut into 1-inch pieces); 3 TBSP Cucumber (thinly sliced); 2 TBSP Fresh basil (torn); 2 TBSP Fresh mint (coarsely chopped); 2 TBSP Fresh dill (coarsely chopped); 1 Heirloom tomato (cut into bite-size pieces); 2 oz Feta cheese (crumbled); 1 TBSP Vegetable oil; 4 All beef hot dogs; 1 clove Garlic (minced); 8 oz Ground beef; 1 tsp Chili powder; ½ tsp Ground cumin; ¼ tsp Paprika; ¼ tsp Cayenne pepper ((adjust to taste)); ½ cup Ketchup; ¼ cup Yellow mustard; Salt and pepper (to taste); 4 Hot dog buns; 1 cup Yellow onion (chopped); 12 oz Orange juice (cold); 12 oz Sparkling water (cold)

Coney Dogs and Tomato Salad

No ratings yet

Print Pin Add to Collection

Prep Time: 30

Cook Time: 20

Servings:

Calories: 1312kcal

Ingredients

Tomato Salad

1/4 Red onion thinly sliced
1/2 clove Garlic minced
2 TBSP Red wine vinegar
3 TBSP Extra-virgin olive oil
Kosher salt to taste
Black pepper to taste
1/2 Red bell pepper cut into 1-inch pieces
3 TBSP Cucumber thinly sliced
2 TBSP Fresh basil torn
2 TBSP Fresh mint coarsely chopped
2 TBSP Fresh dill coarsely chopped
1 Heirloom tomato cut into bite-size pieces
2 oz Feta cheese crumbled

Coney Dogs

1 TBSP Vegetable oil
4 All beef hot dogs
1 clove Garlic minced
8 oz Ground beef
1 tsp Chili powder
½ tsp Ground cumin
¼ tsp Paprika
¼ tsp Cayenne pepper (adjust to taste)
½ cup Ketchup
¼ cup Yellow mustard
Salt and pepper to taste
4 Hot dog buns
1 cup Yellow onion chopped

OJ Spritzer

12 oz Orange juice cold
12 oz Sparkling water cold

US Customary - Metric

Instructions

Prep the ingredients per instructions above.
For the tomato salad: In a small bowl, cover the onion slices with ice water and let stand for 10 minutes. Drain the onion. In a large bowl, combine the garlic and vinegar. Whisking constantly, drizzle in the olive oil. Season with salt and pepper. Add the bell pepper, cucumber, basil, mint, dill, and onion, and toss to coat. Let marinate for 15 minutes, stirring occasionally. Add the tomatoes and toss gently; season with salt and pepper. Transfer the salad to a platter; top with the feta.
In a large skillet over medium-high heat, add the vegetable oil. Once the oil is hot, add the hot dogs and cook until they are browned on all sides. Remove and set them aside.
In the same skillet as the hot dogs, add minced garlic, sauté for about 1 minute until fragrant. Add the ground beef and cook until it's browned, breaking it into small pieces with a spatula as it cooks. Stir the chili powder, ground cumin, paprika, and cayenne pepper into the ground beef mixture. Salt and pepper to taste.
Add the ketchup and yellow mustard, mixing well to combine.
Reduce the heat to low and let the sauce simmer for about 5 minutes, allowing the flavors to meld.
Mix together the orange juice and sparkling water.
Assemble the Coney Dogs: Place each hot dog in a warm bun, spoon a generous amount of the chili sauce over each hot dog, top with chopped onion, and serve with tomato salad and OJ spritzer.

Nutrition