Layered Salad Reuben-Style
Here's a fun twist on the traditional seven-layer salad that's great for large gatherings any time of year. It combines lettuce and tomato with Reuben sandwich fixings. I like to buy pastrami in 1/4-inch slices at the deli counter and chop it up at home, but you can use leftover corned beef instead. —Amy Smith, Avon, Connecticut
12 ServingsPrep/Total Time: 30 min.
- 4-1/2 teaspoons butter, melted
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups cubed rye bread
- 1 package (16 ounces) ready-to-serve salad greens
- 2 cups chopped pastrami
- 1 large tomato, diced
- 1/2 cup sauerkraut, rinsed and well drained
- 1/4 cup thinly sliced green onions
- 1 bottle (8 ounces) Thousand Island salad dressing
- 3/4 cup shredded Swiss cheese
- In a small bowl, combine the butter, salt and pepper. Add bread cubes
- and toss to coat.
- Arrange in a single layer in an ungreased 15-in. x 10-in. x 1-in.
- baking pan. Bake at 400° for 8-10 minutes or until golden brown,
- stirring occasionally. Cool.
- In a large salad bowl, layer half the salad greens, pastrami, tomato,
- sauerkraut, onions and dressing; repeat layers. Sprinkle with
- croutons and cheese. Yield: 12 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 172 calories, 11 g fat (4 g saturated fat), 33 mg cholesterol, 599 mg sodium,