Layered BBQ Salad With Kosher Grilled Hot Dogs

Name: Layered BBQ Salad With Kosher Grilled Hot Dogs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetable oil cooking spray; 16 ounces kosher all-beef frankfurters (1 package Hebrew National); 2 ½ tablespoons barbecue sauce, divided (sort of sweet); 6 slices fully-cooked bacon (maple cured); 2 cups deli baked beans; 1 teaspoon cider vinegar; 2 cups deli Coleslaw; sprinkling black poppy seed (optional, for the cole slaw); ¼ teaspoon freshly cracked pepper; 1 fluid ounce hot sauce (optional); 1 cup chopped plum tomato (about 3 medium tomatoes); 6 green onions, sliced on a diagonal; sliced jalapeno pepper; pickled okra; freshly cracked pepper; caramelized onion; grilled bell pepper; grilled mushroom

Servings: persons

vegetable oil cooking spray
16 ounces kosher all-beef frankfurters (1 package Hebrew National)
2 ½ tablespoons barbecue sauce, divided (sort of sweet)
6 slices fully-cooked bacon (maple cured)
2 cups deli baked beans
1 teaspoon cider vinegar
2 cups deli Coleslaw
sprinkling black poppy seed (optional, for the cole slaw)
¼ teaspoon freshly cracked pepper
1 fluid ounce hot sauce (optional)
1 cup chopped plum tomato (about 3 medium tomatoes)
6 green onions, sliced on a diagonal
sliced jalapeno pepper
pickled okra
freshly cracked pepper
caramelized onion
grilled bell pepper
grilled mushroom

1
Coat cold cooking grate of grill with cooking spray, and place on grill.
2
Preheat grill to 350F to 400F (medium-high) heat.
3
Brush hot dogs with 1 tablespoons barbecue sauce.
4
Prepare bacon according to package directions; crumble.
5
Grill hot dogs, covered with grill lid, 6 to 8 minutes or to desired degree of doneness, turning occasionally.
6
Cut hot dogs into bite-size pieces, cut on the diagonal.
7
Stir together baked beans, cider vinegar, and 2-1/2 tablespoons barbecue sauce in a medium bowl.
8
If desired, microwave bean mixture at HIGH 2 minutes or until thoroughly heated, stirring halfway through.
9
Stir together coleslaw, poppy seeds, and pepper.
10
Divide hot dog slices among 8 (10-oz.)
11
glasses.
12
Top hot dogs evenly with bean mixture, coleslaw mixture, chopped tomatoes, green onions, and crumbled bacon.
13
Serve with desired toppings and have a wonderful time!

750

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: vegetable oil cooking spray, 16 ounces kosher all-beef frankfurters (1 package Hebrew National), 2 ½ tablespoons barbecue sauce, divided (sort of sweet), 6 slices fully-cooked bacon (maple cured), and more.

Yes, Layered BBQ Salad With Kosher Grilled Hot Dogs falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!