Layered Salad Reuben-Style Recipe

4.5 2 3
Layered Salad Reuben-Style Recipe
Layered Salad Reuben-Style Recipe photo by Taste of Home
Publisher Photo

Layered Salad Reuben-Style Recipe

Read Reviews
4.5 2 3
Publisher Photo
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
Featured In: 19 Reuben Recipes
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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 15x10x1-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.
Originally published as Layered Salad Reuben-Style in Simple & Delicious July/August 2006, p35

Nutritional Facts

3/4 cup: 172 calories, 11g fat (4g saturated fat), 33mg cholesterol, 599mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 9g protein.

  • 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
  1. In a small bowl, combine the butter, salt and pepper. Add bread cubes and toss to coat.
  2. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 400° for 8-10 minutes or until golden brown, stirring occasionally. Cool.
  3. 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.
Originally published as Layered Salad Reuben-Style in Simple & Delicious July/August 2006, p35

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katlaydee3 User ID: 3741999 164038
Reviewed Jan. 1, 2013

"This was a really good salad recipe. I will make one change next time and only use half of the dressing. People can always add more at the table if they like, but soggy salad is not good."

MY REVIEW
Rube1234 User ID: 1260707 90138
Reviewed Jul. 26, 2010

"I was looking for a "different" salad to make for my party and this was it!! Delicious and very easy to put together. I will definitely make this again. Thanks for sharing the recipe!"

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