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