Layered Reuben Salad

All the great flavors of a classic Reuben sandwich--corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing--in an easy-to-make salad topped with crunchy pumpernickel croutons.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 595 Calories

Ingredients

• ¼ cup melted butter
• ¾ cup shredded Swiss cheese
• 1 tomato, diced
• ½ cup sliced green onions
• 6 slices pumpernickel bread
• 1 cup drained sauerkraut
• 8 cups torn lettuce leaves
• ¾ pound deli sliced corned beef, cut into strips
• 1 ¼ cups Thousand Island dressing

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Brush both sides of the bread with melted butter, then cut into cubes. Place on a baking sheet, and bake in preheated oven until crisp, stirring occasionally, about 15 minutes. Allow to cool to room temperature, then store in an airtight container.

Step 3

Layer the sauerkraut, lettuce, tomato, and corned beef in a 9x13 inch dish. Carefully spread dressing over the top. Sprinkle with Swiss cheese. Refrigerate overnight. Top with pumpernickel croutons and serve.