Reuben Salad In A Jar Recipes

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HEARTY REUBEN SALAD



Hearty Reuben Salad image

-Mrs. Paul Tremblay, Fort Wayne, Indiana

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 8

4 cups torn iceberg lettuce
1 can (16 ounces) sauerkraut, rinsed and drained
1 cup cubed Swiss cheese
2 packages (2-1/2 ounces each) sliced corned beef, chopped
2 tablespoons minced fresh parsley
1/4 to 1/2 cup Thousand Island salad dressing
1/2 cup rye croutons
4 hard-boiled large eggs, quartered

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.

SALAD IN A JAR



Salad in a Jar image

Besides my cast-iron skillet, I love using a mason jar. Here, it's the perfect vessel for making a prep-ahead salad. I fill the bottom with the vinaigrette, then top with hearty greens, sliced plums, crispy roasted chickpeas and almonds, and then wait to shake it until right before I'm ready to eat.

Provided by Kardea Brown

Categories     main-dish

Time 55m

Yield 2 servings (2/3 cup vinaigrette)

Number Of Ingredients 17

One 15.5-ounce can chickpeas, drained and rinsed
1 tablespoon canola oil
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
1/2 cup olive oil
3 tablespoons white balsamic vinegar
2 tablespoons granulated sugar
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 cups packed baby kale
2 plums, pitted and sliced
1/3 cup sliced almonds, toasted

Steps:

  • For the crispy chickpeas: Preheat the oven to 425 degrees F.
  • Pat the chickpeas dry with paper towels. Transfer to a bowl. Add the oil, cumin, garlic powder, salt, pepper, cayenne and paprika. Spread the chickpeas in a single layer in a rimmed baking sheet. Bake, stirring once halfway through to promote even browning, until the chickpeas are browned and crispy, about 30 minutes.
  • Make the vinaigrette: Whisk together the oil, vinegar, sugar, mustard, salt and pepper.
  • Assemble the salads: Pour 2 tablespoons of the dressing into each of two 16-ounce mason jars. Top with the kale, plums, almonds and 1/4 cup crispy chickpeas (reserve the remaining chickpeas for snacking). Seal the lids. Shake the jars to combine just before serving.

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