Photo: Becky Luigart-Stayner; Styling: Buffy Hargett
2 cups chopped fresh cauliflower
1/2 cup grated carrot
3 reduced-fat provolone cheese slices, chopped
1/3 cup thinly sliced celery
1/3 cup chopped jarred marinated roasted red bell peppers
1/4 cup chopped pimiento-stuffed Spanish olives
1/4 cup chopped kalamata olives
1/4 cup chopped fresh parsley
1/4 cup bottled light olive oil vinaigrette
6 hot dogs
How to Make It
Stir together cauliflower, carrot, chopped provolone cheese, celery, chopped roasted red bell peppers, chopped stuffed olives, chopped kalamata olives, parsley, and vinaigrette. Cover and chill 2 hours. Grill hot dogs according to package directions. Place hot dogs in rolls, and top with cauliflower mixture.
Note: Nutritional analysis includes 520mg Sodium from hot dog.