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Muffuletta Dogs

Photo: Becky Luigart-Stayner; Styling: Buffy Hargett
Yield Makes 6 servings
Fresh cauliflower, grated carrot, chopped provolone cheese, red bell peppers, olives, and parsley tossed in an olive oil vinaigrette create the tasty and tangy topping for these New Orleans-style hot dogs.


  • 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
  • Rolls

Nutrition Information

  • calories 364
  • fat 13 g
  • satfat 4 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 17 g
  • carbohydrate 49 g
  • fiber 6 g
  • cholesterol 20 mg
  • iron 3 mg
  • sodium 1347 mg
  • calcium 185 mg

How to Make It

  1. 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.

  2. Note: Nutritional analysis includes 520mg Sodium from hot dog.