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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    12 servings

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

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Reviews

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Average Rating:
  • katlaydee3
    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.

  • Rube1234
    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!