"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Reuben Layered Salad Recipe

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This recipe for Reuben Layered Salad, by , is from A Taste of E Commerce SECOND EDITION, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, October 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1− 8 ounce Drained Sauerkraut
8 cups torn lettuce leaves
1/2 cup sliced green onions
1 medium tomato, diced
3/4 pound deli corned beef, cut in julienne strips
1 1/4 cups Thousand Island dressing
6 ounces shredded Swiss cheese

Directions:
Directions:
In a 9 X 13 inch dish, layer sauerkraut, lettuce, onion, tomato and corned beef. Carefully spread dressing. Sprinkle with cheese.Refrigerate overnight.

Top with: Pumpernickel Croutons
Brush both sides of 6 slices of pumpernickel bread with 1/4 cup melted butter. Cut into cubes. Place on jelly roll pan and bake in a 350 degrees oven until crisp, stirring occasionally for about 15 minutes.

 

 

 

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