Southwest Carrot Dogs
Ingredients
8 large DOLE® Carrots, peeled, ends trimmed to length of hot dog buns½ cup DOLE® Pineapple Juice
½ cup less-sodium soy sauce
¼ cup plus 3 tablespoons apple cider vinegar
¼ cup avocado oil
1½ tablespoons steak seasoning
¾ teaspoon liquid smoke
Nonstick cooking spray
8 100% whole wheat hot dog buns
1 bag (13 ounces) DOLE® Southwest Salad Kit
¼ cup drained and rinsed reduced sodium black beans
¼ cup frozen corn, thawed
1 DOLE® Avocado, peeled, pitted and chopped
Directions
- 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.