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Pickled Peach and Bacon Dogs with Arugula Mayo

Makes: 8 servings
Prep 30 mins Grill 5 mins
Pickled Peach and Bacon Dogs with Arugula Mayo
Ingredients
  • 1/2  cup  rice vinegar
  • 1  tablespoon  honey
  • 1  teaspoon  fennel seed, crushed
  • 1/2  teaspoon  salt
  • 2  peaches, halved, pitted, and thinly sliced
  • 1/2  cup  arugula, finely chopped
  • 1/2  cup  basil leaves, finely chopped
  • 3/4  cup  mayonnaise
  • 8  hot dogs of choice
  • 8  hot dog buns
  • 8  slices bacon, crisp-cooked
  •  Arugula leaves (optional)
Directions

1. For pickled peaches, in a small bowl whisk together vinegar, honey, fennel seeds, and salt. Place peaches in a large resealable plastic bag set in a shallow dish; pour marinade over peaches. Seal bag; rotate to coat. Let stand at least 20 minutes.

2. Meanwhile, preheat grill to medium. For Arugula Mayo, in a small bowl combine chopped arugula and basil and the mayonnaise; set aside.

3. Grill hot dogs on the rack of covered charcoal or gas grill, directly over medium heat, for 5 to 7 minutes, turning occasionally. On each bun, spread with 1 Tbsp. Arugula Mayo. Layer bacon and hot dog. With slotted spoon, scoop some peaches on dogs. Top with arugula, if desired. Serve with remaining peaches. Cover and refrigerate Arugula Mayo up to 3 days. Refrigerate peaches up to 1 day. Makes 8 servings.

Nutrition Facts (Pickled Peach and Bacon Dogs with Arugula Mayo)
  • Servings Per Recipe 8,
  • cal. (kcal) 573,
  • Fat, total (g) 34,
  • chol. (mg) 48,
  • sat. fat (g) 10,
  • carb. (g) 50,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 7,
  • Trans fatty acid (g) 1,
  • fiber (g) 2,
  • sugar (g) 11,
  • pro. (g) 19,
  • vit. A (IU) 292,
  • vit. C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 52,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 1178,
  • Potassium (mg) 175,
  • calcium (mg) 162,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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