Southwest Carrot Dog
This plant forward option for the classic hotdog from Dole Food Company can't be beat!
Ingredients
- 8 large DOLE®Carrots peeled, ends trimmed to length of hot dog buns
- 1/2 cup DOLE®Pineapple Juice
- 1/2 cup less-sodium soy sauce
- 1/4 plus 3T cup apple cider vinegar
- 1/4 cup avocado oil
- 1 1/2 tbsp steak seasoning I like Mrs. Dash no salt added
- 3/4 tsp liquid smoke
- 8 each 100% whole wheat hot dog buns
- 1 bag DOLE®Southwest Salad Kit
- 1/4 cup reduced sodium black beans drained and rinsed
- 1/4 cup frozen corn thawed
- 1 each DOLE®Avocado peeled,pitted and chopped
Instructions
- Heat carrots and enough water to cover by 2 inches to a boil in a medium saucepot over high heat; boil 8 minutes or until easily pierced with a fork. Drain and rinse carrots under cold running water until cool; pat dry and place in a large zip-top plastic bag.
- Whisk juice, soy sauce, vinegar, oil, seasoning and liquid smoke in a medium bowl; pour over carrots. Seal bag, pressing out excess air; massage carrots in bag to coat and refrigerate at least 4 or up to 24 hours.
- Prepare outdoor grill for direct grilling over medium heat. Remove carrots from marinade; reserve ¼ cup marinade. Spray carrots with cooking spray and place on hot grill rack; cover and cook 10 minutes or until heated through and grill marks appear, brushing with reserved marinade and turning ¼ turn every 2½ minutes. During last minute of cooking, place buns, cut side down, on hot grill rack; cover and cook 1 minute or until lightly toasted.
- Prepare Salad Kit as package directs in a large bowl; stir in beans and corn. Makes about 4 cups.
- Serve carrots in buns topped with salad mixture and avocado.
Nutrition
Calories: 279kcal
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