SWEET AND TANGY PICKLED GRAPE DOGS

INGREDIENTS:

1/2 teaspoon mustard seeds

1/2 teaspoon coriander seeds

1/2 teaspoon black peppercorns

1/2 cup wine vinegar

1/4 cup packed brown sugar

2 1/4 cups quartered or coarsely chopped grapes (red, green, black or combination)

1/4 cup thinly sliced red onion

8 turkey or chicken hot dogs

8 hot dog buns, lightly toasted

DIRECTIONS:

Place mustard seeds, coriander seeds and black peppercorns in small resealable bag. Using meat mallet or rolling pin, crush seeds and peppercorns.

In small saucepan, stir vinegar, sugar, seeds and peppercorns; bring to boil. Remove from heat and stir to dissolve sugar; let cool. Stir in grapes and onion; set aside to cool and marinate 1 hour, stirring occasionally. Heat grill to medium heat.

Grill hot dogs 5 minutes, turning occasionally, or until charred and heated through.

Place hot dogs in buns. Using slotted spoon, top with pickled grapes.

NUTRITIONAL INFORMATION PER SERVING: 280 calories; 10 g protein; 39 g carbohydrates; 10 g fat (32% calories from fat); 2 g saturated fat (6% calories from saturated fat); 35 mg cholesterol; 630 mg sodium; 1 g fiber.