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Prep
Difficulty
Easy
Time
Estimate
30 mins
Preheat the oven. Bring water to a boil. Whip up the Kale Salad, set aside. Make the dough for the hot dogs. Wrap up the dogs and bake. Blanch the broccoli and chill. Whip up the dressing and the rest of the ingredients to toss altogether. Serve the dogs hot with your favorite toppings and the two salads. Use tofu dogs and skip the bacon for a vegetarian option.
A simple marinade is massaged into the kale until it softens slightly and absorbs the dressing’s flavors. Add more veggies, dried fruit, nuts or cheeses to this salad as desired. It also softens in the fridge, so you can enjoy leftovers for a couple days or make it ahead.
Not quite a corn dog, but this cheesy-mustard flavored crust is almost there. If you are lucky, track down hot dogs from a local butcher or use your preferred all-beef dogs without a lots of extras in them. Alternatively, if you are a tofu or turkey dog fan they will taste great all wrapped up in this biscuit dough. We used white flour, since this meal was a treat, so I cannot guarantee the flavor/texture if you use gluten-free or whole wheat flour instead, but I would be willing to try if I were you.
The next time you have a few bunches of glorious broccoli, chop it up and make this salad with raisins, salty bacon or feta and almonds. This classic salad is tossed with a combination of yogurt and mayonnaise, or use one or the other if you prefer.
