Layered Salad Reuben-Style |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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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. 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:
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 15-in. x 10-in. x 1-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.
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