Reuben Salad Recipes

TOMATO SOUP WITH CHEDDAR DILL POPCORN AND REUBEN SALAD

Steps:

• Gather your ingredients.
• For the tomato soup: Peel onion and chop, crush the garlic and chop.
• In a soup pot over medium to medium-high heat, melt butter into EVOO, 2 turns of the pan. Add the onions and garlic to the pot, season with salt, pepper, pimenton, oregano or marjoram and red chili flakes. Partially cover and soften 5 minutes.
• Meanwhile, for the Reuben salad: In a mixing bowl, combine sour cream, ketchup, relish, Worcestershire, salt and pepper.
• Core and quarter the lettuce and thinly slice each quarter wedge.
• Stack and slice the deli meats and cheese into 1-inch wide strips.
• To the soup pot, add sugar or honey and stock and bring to boil for 5 minutes. Add stewed tomatoes and fire-roasted tomatoes, simmer 10 minutes more.
• Combine cheese powder with dill and celery seed.
• Pop the popcorn in paper bag, rolled up at the top, about 1/4 cup at a time, on high in microwave, about 2 1/2 minutes. (Or cook corn in 2 tablespoons oil in covered pot over medium-high heat.) Transfer popped corn to a large bowl and top with melted butter and a little salt. Toss with cheese and dill topping.
• Arrange the sliced lettuce on a large plate. Top with meats and cheese and dressing, then garnish with a few slices of deli pickles. Puree the soup with immersion blender. Stir cream if using into soup and serve. Place soup bowls alongside the soup.

HEARTY REUBEN SALAD

Steps:

• In a large salad bowl or platter toss the lettuce, sauerkraut, cheese, corned beef, and parsley.
• Drizzle with dressing. Garnish with croutons and eggs. Serve immediately.

REUBEN SALAD

Steps:

• 1. Soak the rye berries in a big bowl of cool water for at least 8 and up to 16 hours. Drain the rye berries in a fine-mesh sieve or small-holed colander set in the sink. Pour the rye berries into a large saucepan, cover with water by several inches, and bring to a boil over high heat. Reduce the heat to low and simmer until tender, about 1 hour 15 minutes. Drain again in that sieve or colander, then run under cool water to stop the cooking. Drain thoroughly.
• 2. Slice the cabbage head in half. Cut out the thick, pyramidal core at the base of each half. Set the halves cut side down on the cutting board; make thin slices parallel to the core's former point up in the heart of the cabbage. Separate the shreds from each other and toss them in a large bowl with the salt. Set aside at room temperature for 30 minutes.
• 3. Rinse the cabbage to get rid of the excess salt, then squeeze it by handfuls to remove any excess water. Dump these handfuls into a large serving bowl as you go. Pour in the cooked rye berries, diced pastrami, and cheese. Toss well.
• 4. Whisk the mayonnaise, pickle relish, and ketchup in a small bowl; whisk in the vinegar. Pour this dressing onto the salad and toss it up.

QUICK REUBEN PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
• Mix pasta, corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing together in a bowl until evenly coated.

REUBEN SALAD

Steps:

• Layer in a 13x9 glass pan, lettuce, beef, sauerkraut and pickles.
• If desired mix chili sauce with mayonnaise.
• Spread mayonnaise over top of salad.
• Sprinkle with cheese.
• Cover and refrigerate overnight.
• To serve cut into squares.

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.

REUBEN SALAD SANDWICHES

Steps:

• Preheat oven to 350 degrees.
• Toast 4 of the slices of the rye bread.
• While bread is toasting, combine corned beef, sauerkraut, dressing, pepper and bacon bits, mixing well.
• Spread the mixture on the 4 toasted pieces of rye and top each with a slice of swiss.
• Bake for 10 minutes or until the cheese is melted.
• While these are baking, toast the other 4 slices of bread.
• Remove slices from oven and top with remaining toasted slices.

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.