Chicago Dogs

type size: [A] [A] [A]

6 large leaves from one head of Romaine Lettuce
6 Hot Dogs

Toppings:
1/2 Cup Onion - Chopped fine
1/2 Cup Tomato - seeded and diced
1/2 Cup Pickle - diced
1/4 Cup jalapeno - seeded and diced fine

Garnish:
Dijon Mustard
3 oz. cheddar cheese
Celery Seed to Garnish

Preparation:
Grill Hot Dogs in a cast iron pan over medium heat until brown on all sides with grill press. While dogs are cooking dice tomatoes, jalapenos, onion and pickle. Place toppings in bowl. Rinse Romaine lettuce and pick out the best leaves. Trim bottom white off of leaves and place leaves on plate. Top leaves with one hot dog, tablespoon mustard and 2 tbsp. of topping mixture (save remaining topping for future use). Garnish with celery seed and cheese.

Yields 6 servings - approximately 2.5 net carbs per serving