Carrot Hot Dogs & Peach Feta Salad
  • Carrot Hot Dogs
  • 5 large carrots, peeled try to cut yours to the size of the hot dog buns
  • ¼ cup rice vinegar (or apple cider vinegar and a dash of salt)
  • ¼ cup water
  • 1 tablespoon sesame oil
  • ⅛ tsp granulated onion powder
  • 2 tablespoons soy sauce
  • ½ clove garlic, minced
  • pepper
  • 2 tbsp olive oil
  • hot dog buns
  • hot dog toppings
  • Peach Feta Salad
  • ¼ cup cherry tomatoes, roughly chopped
  • 3 ripe peaches, sliced into wedges
  • ¼ cup crumbled feta cheese, for garnish
  • Kosher salt and cracked black pepper
  • ½ cucumber, sliced
  • 2 cups kale
  • ¼ cup balsamic vinegar
  • 1 tablespoon chopped garlic
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¾ cup olive oil
  1. Carrot Hot Dogs
  2. Fill a pot about half-way full of water, heat it on high until it boils. Turn down to medium heat and add the carrots. Boil for approximately 6 to 8 minutes, or until fork tender but not mushy. After removing the carrots from the boiling water, run them under cold water to stop the cooking process.
  3. While the carrots are cooking, whisk together in a bowl the water, vinegar, sesame oil, garlic, onion powder and pepper.
  4. Combine the carrots and the marinade in a zipper gallon-size bag. Shake so the mixture coated the carrots. Place the carrots in the refrigerator for at least 24 hours.
  5. Coat a medium skillet with 2 tbsp olive oil. Turn the heat to medium and place the carrots and about ½ cup of the marinade into the skillet. Heat the carrots for approximately 8 to 10 minutes.
  6. Peach Feta Salad
  7. Place kale, sliced peaches, chopped tomatoes, cucumber and feta into salad bowl.
  8. Beat the balsamic vinegar in a bowl with garlic, salt and pepper until sugar and salt dissolves. Then place all the ingredients in a screw-top jar and shake to combine. Taste and adjust the seasonings.
  9. Toss dressing with the salad and enjoy!
Recipe by RACHEL LAINE at