Reuben Layered Salad
AmericanBeefEasy20 minBy Northstar
Ingredients
Servings
4
- 8 oz sauerkraut, drained
- 8 cup torn lettuce leaves
- 0.5 cup sliced green onions
- 1 medium tomato, diced
- 0.8 lb deli corned beef, julienned
- 1 0.3 cup Thousand Island dressing
- 6 oz shredded Swiss cheese
- 6 slice pumpernickel bread (for croutons)
- 0.3 cup butter, melted
Instructions
- 1
In a 9x13 inch dish, layer sauerkraut, lettuce, green onion, tomato, and corned beef.
- 2
Carefully spread Thousand Island dressing over the top layer.
- 3
Sprinkle with shredded Swiss cheese.
- 4
Refrigerate overnight.
- 5
For pumpernickel croutons: brush both sides of pumpernickel bread slices with melted butter. Cut into cubes. Bake at 350°F, stirring occasionally, until crisp, about 15 minutes.
- 6
Top salad with pumpernickel croutons just before serving.
Tags
saladamerican