Layered Reuben Salad Recipes

REUBEN SALAD IN A JAR

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.

HEARTY REUBEN SALAD

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.

ROASTED REUBEN LAYERED SALAD

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

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.