Layered Salad Reuben-Style

  Salads

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.

Layered Salad Reuben-Style

Average Rating: 4.666666

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 12 servings.

Ingredients

  • 4-1/2 teaspoons butter, melted
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups cubed rye bread
  • 1 package (16 ounces) ready-to-serve salad greens
  • 2 cups chopped pastrami
  • 1 large tomato, diced
  • 1/2 cup sauerkraut, rinsed and well drained
  • 1/4 cup thinly sliced green onions
  • 1 bottle (8 ounces) Thousand Island salad dressing
  • 3/4 cup shredded Swiss cheese

Instructions

  • 1. In a small bowl, combine the butter, salt and pepper. Add bread cubes and toss to coat.
  • 2. 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.
  • 3. 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

3/4 cup: 172 calories, 11g fat (4g saturated fat), 33mg cholesterol, 599mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 9g protein.

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