Ingredients
Scale
- 4 low sodium hot dogs
- 4 whole wheat hot dog buns
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 1 cup lettuce, shredded
- 1 medium tomato, diced
- Low sodium mustard, to taste
- Fresh herbs (like parsley or basil), optional
Instructions
- Start by boiling a pot of water. Once it’s boiling, gently add the low sodium hot dogs. For added flavor, consider adding garlic or your favorite herbs to the water. Boil for about 5-7 minutes until heated through.
- While the hot dogs are cooking, heat a tablespoon of olive oil in a pan over medium heat. Add the sliced onion and sauté until soft and golden brown, about 5 minutes.
- Chop tomatoes and shred lettuce while the onions cook. Drizzle low sodium mustard on top for added flavor.
- Once the hot dogs are fully cooked, place them in whole wheat buns. Top with sautéed onions, shredded lettuce, diced tomatoes, and a drizzle of mustard. Serve and enjoy!
Notes
- Store leftovers separately in airtight containers in the refrigerator for up to 3 days.
- To reheat, warm in the microwave or stovetop until heated through.
- For a gluten-free option, use lettuce wraps or corn tortillas instead of traditional buns.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Main Dish
- Method: Boiling, Sautéing
- Cuisine: American
- Diet: Low Sodium
Nutrition
- Serving Size: 1 hot dog
- Calories: 300 Kcal
- Sugar: 2g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg