TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings


  • 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-cooked eggs, quartered

Nutritional Facts

1 each: 323 calories, 21g fat (9g saturated fat), 259mg cholesterol, 1329mg sodium, 13g carbohydrate (5g sugars, 4g fiber), 21g protein


  1. 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. Yield: 4 servings.
Originally published as Hearty Reuben Salad in Taste of Home February/March 1996, p11

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed May. 26, 2012

"This was just wonderful, will definitely make it again."

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