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Reuben Salad in a Jar


  • 2 tablespoons butter, melted
  • 1/8 teaspoon pepper
  • 2 cups cubed rye bread
  • 3/4 cup Thousand Island salad dressing
  • 2 cups chopped pastrami
  • 1 cup sauerkraut, rinsed and well drained
  • 1 large tomato, diced
  • 8 green onions, thinly sliced
  • 1 cup shredded Swiss cheese
  • 1 package (6 ounces) ready-to-serve salad greens


  • 1. In a bowl, combine butter and pepper. Add bread cubes and toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 400° until golden brown, 8-10 minutes, stirring occasionally. Cool.
  • 2. In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: dressing, pastrami, sauerkraut, tomato, green onions, cheese and salad greens. Cover and refrigerate until serving. Divide croutons among 4-oz. glass jars or other small containers; cover. To serve, transfer salads and croutons into bowls; toss to combine.

Nutrition Facts

1 serving: 509 calories, 35g fat (13g saturated fat), 81mg cholesterol, 1454mg sodium, 24g carbohydrate (10g sugars, 4g fiber), 24g protein.


Average Rating: 5
  • Jennifer
    Apr 5, 2019
    Excellent salad with all of the flavors of a Reuben sandwich without the carbs. Made as written except I didn't pack it in a jar. Will definitely make it again!
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