LAYERED SALAD REUBEN-STYLE
Here's a fun twist on the traditional seven-layer salad that's great for large gatherings any time of year. It combines lettuce and tomato with Reuben sandwich fixings. I like to buy pastrami in 1/4-inch slices at the deli counter and chop it up at home, but you can use leftover corned beef instead. -Amy Smith, Avon, Connecticut
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the butter, salt and pepper. Add bread cubes and toss to coat. , Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 400° for 8-10 minutes or until golden brown, stirring occasionally. Cool. , In a large salad bowl, layer half the salad greens, pastrami, tomato, sauerkraut, onions and dressing; repeat layers. Sprinkle with croutons and cheese.
Nutrition Facts : Calories 172 calories, Fat 11g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 599mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.
LAYERED REUBEN SALAD
All the great flavors of a classic Reuben sandwich--corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing--in an easy-to-make salad topped with crunchy pumpernickel croutons.
Provided by aaronspool
Categories Salad Vegetable Salad Recipes
Time 8h25m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Brush both sides of the bread with melted butter, then cut into cubes. Place on a baking sheet, and bake in preheated oven until crisp, stirring occasionally, about 15 minutes. Allow to cool to room temperature, then store in an airtight container.
- Layer the sauerkraut, lettuce, tomato, and corned beef in a 9x13 inch dish. Carefully spread dressing over the top. Sprinkle with Swiss cheese. Refrigerate overnight. Top with pumpernickel croutons and serve.
Nutrition Facts : Calories 594.9 calories, Carbohydrate 34.2 g, Cholesterol 103 mg, Fat 42.4 g, Fiber 3.9 g, Protein 23.2 g, SaturatedFat 15.6 g, Sodium 1858 mg, Sugar 13.5 g
REUBEN SALAD IN A JAR
Amy Smith from Avon, Connecticut, shared her layered Reuben salad with us, and we couldn't resist making it extra portable. Get ready to be asked for the recipe. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine butter and pepper. Add bread cubes and toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 400° until golden brown, 8-10 minutes, stirring occasionally. Cool. , In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: dressing, pastrami, sauerkraut, tomato, green onions, cheese and salad greens. Cover and refrigerate until serving. Divide croutons among 4-oz. glass jars or other small containers; cover. To serve, transfer salads and croutons into bowls; toss to combine.
Nutrition Facts : Calories 509 calories, Fat 35g fat (13g saturated fat), Cholesterol 81mg cholesterol, Sodium 1454mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 4g fiber), Protein 24g protein.
HEARTY REUBEN SALAD
-Mrs. Paul Tremblay, Fort Wayne, Indiana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large salad bowl, combine the lettuce, sauerkraut, cheese, corned beef and parsley. Drizzle with dressing; toss to coat. Garnish with croutons and eggs. Serve immediately.
Nutrition Facts : Calories 323 calories, Fat 21g fat (9g saturated fat), Cholesterol 259mg cholesterol, Sodium 1329mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 4g fiber), Protein 21g protein.
ROASTED REUBEN LAYERED SALAD
I really enjoy a good Reuben sandwich but not all the calories that come with it. So, I was thinking and thinking how could I make it healthier and less calories for everyone and still enjoy all the flavor of the Reuben and I came up with this salad. I am pleased that it worked out and that it is equally as delicious as the...
Provided by Kimberly Biegacki
Categories Roasts
Time 20m
Number Of Ingredients 16
Steps:
- 1. For my croutons I added some olive oil to my torn bread and tossed them together. Then, I added some garlic powder and onion salt. If I had caraway seed I would have added it too. Then I baked them in oven for 10 minutes at 350.
- 2. I used an 11 by 15 glass dish and layered my chopped lettuce first.
- 3. Next layer your sauerkraut on top of the lettuce. (If you have some people who don't like the kraut just layer half of it) Then your chopped corned beef is next.
- 4. Now add your cheese and roast in the oven at 350 degrees for 5 minutes or so. Just till the cheese is melted.
- 5. Now, you can add your dressing now or just take it to the table. Add your sauteed onions, crumbled bacon and croutons on top after dressing.
- 6. Use a spatula or square server utensil to cut down through the meat and cheese to serve.
- 7. Here is what a Reuben Sandwich looks like here in Ohio at one of our most famous restaurants for this sandwich and it is all stacked up with corned beef. Now I know I cut some major calories by turning it into a salad intead. :-)
LAYERED REUBEN STYLE SALAD
I love Reuben sandwiches and this salad gives you so much of the same flavor but it's so different. This is a meal in itself.
Provided by Lori Brown
Categories Lettuce Salads
Time 30m
Number Of Ingredients 11
Steps:
- 1. In a bowl, combine the butter, salt and pepper. Add the cubed bread and toss to coat. Arrange in a single layer in an ungreased 15 x 10 x 1 inch baking pan. Bake at 400 degrees for 8-10 minutes or until golden brown, stirring occasionally. Cool.
- 2. In a large bowl, layer half of the salad greens, pastrami, tomato, sauerkraut, onions and dressing; repeat layers. Sprinkle with croutons and Swiss cheese.
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