Ingredients
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4 hot dogs
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3 dill pickle spears
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5 pickled pepperoncini slices
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2 green onions
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3 plum tomatoes
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2 tbsp yellow mustard
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1/2 cup poppy seed dressing
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1 (5 oz) container mixed greens
Steps
1
Set grill to medium-high. Grill the hot dogs 5–6 min., until grill marks appear, turning occasionally. Slice on an angle.
2
Chop the dill pickles, pepperoncini, and green onions. Thinly slice the tomatoes. In a small bowl, whisk the yellow mustard and poppy seed dressing.
3
Arrange the greens on a large platter. Top with tomato slices. Scatter hot dogs, pickles, pepperoncini, and green onions on top. Drizzle with dressing.
