Time 10m Yield 4 Number Of Ingredients 6 Steps:
Place 1 lettuce leaf on each of 4 salad plates. Place 1 pear half, cut side down, on each lettuce leaf. Cut prunes lengthwise in half with scissors and remove pits. Place 1 prune half on large end of each pear half for dog ear. Cut cherries in half with scissors. Place 1 cherry half on narrow end of each pear half for dog nose. Scoop out tiny hole in each pear half for dog eye. Place raisin in each hole. Add 2 orange segments to each salad for a collar.
Time 15m Yield 4 servings Number Of Ingredients 11 Steps:
In the bottom of a large bowl, combine mustard, vinegar, sugar, and about 3 tablespoons of vegetable 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 in remaining 1 tablespoon vegetable oil (1 turn of the pan) then arrange the sliced dogs in a single layer. Sear them a couple of minutes on each side. Remove to paper towels to drain. Mound up the salad on plates, top with seared dogs, and serve.
More about “friendly dog salads recipes”
Time 20m Yield 4 , 4 serving(s) Number Of Ingredients 14 Steps:
In a large bowl whisk together the mustard, sour cream, vinegar, mustard powder, pepper and salt. Add oil in a slow, steady stream while whisking. Set aside. Seperate the buns, lay them on a baking sheet and spray with cooking spray. Season with salt and pepper and bake for about 5 minutes in a 350°F oven. Cut the hot dogs into rounds and sauté until lightly browned. Add the tortellini to the sauté pan and toss a few times. Still the onion, celery, hot dogs and tortellini into the dressing. Add the lettuce and toss until everything in coated. Serve with the toasted buns.
