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Instructions

• STEP 1

  Place yogurt, mayo, vinegar, Dijon, sugar, and spices in a small bowl; whisk until smooth.

  • 1/3 cup plain greek yogurt
  • 2 tbsp mayonnaise
  • 2 tsp apple cider vinegar
  • 1 tsp dijon mustard
  • 1 tsp brown sugar
  • 1/4 tsp garlic powder
  • 1/8 tsp salt
  • 1/8 tsp black pepper

• STEP 2

  Add blue cheese to the bowl with the yogurt and stir to combine the dressing; set aside.

  • 1/2 (4 oz) pkg crumbled blue cheese

• STEP 3

  Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

• STEP 4

  Once the pan is hot, coat with oil. Add hot dogs and cook, turning occasionally, until warmed through and lightly charred, 5-7 minutes. Remove to a plate.

  • 2 tsp neutral vegetable oil
  • 4 chicken hot dogs

• STEP 5

  Meanwhile, wash and dry fresh produce.

  • 1 medium carrot
  • 1 stick celery
  • 1/2 small pkg chives

• STEP 6

  Peel, trim, and coarsely grate carrot. Add to the bowl with the dressing.

• STEP 7

  Trim and thinly slice celery crosswise. Add to the bowl, stir to combine the creamy salad, and set aside.

• STEP 8

  Chop chives into small pieces. Set aside for serving.

• STEP 9

  Toast buns on the pan if desired.

  • 4 hot dog buns

• STEP 10

  Fill each bun with a hot dog and top with salad. Drizzle with hot sauce, then sprinkle with chives.

  • 3 tbsp hot sauce

• STEP 11

  To serve, arrange assembled hot dogs on a platter and enjoy!