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Rueben Salad Recipe

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This recipe for Rueben Salad is from Cooking with Mary, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (8 oz.) can sauerkraut, drained
8 cups torn lettuce leaves
1/3 cup thinly sliced green onion
1 medium tomato, sliced
3/4 pound Deli corned beef, cut into julienne strips
1 1/4 cups Thousand Island dressing
1 (4 oz.) package fancy shredded Swiss cheese
6 slices pumpernickel bread for pumpernickel croutons
Thousand Island dressing

Pumpernickel Croutons: Brush both sides of six slices of pumpernickel bread with 1/4 cup melted butter. Cut into cubes; place in single layer on a cookie sheet. Bake in a preheated oven at 350 degrees until crisp (about 15 minutes) stirring occasionally.
Directions:
Directions:
In 9 x 13 glass baking dish, layer sauerkraut, lettuce, onion, tomato, and corned beef. Carefully spread dressing over top; sprinkle with cheese. Refrigerate, covered, several hours or overnight.

To Serve: Top with croutons. Dip large spoon down though all layers and serve on salad or dinner plate. Serve additional dressing on the side if desired.
Number Of Servings:
Number Of Servings:
Serves 6-8.

 

 

 

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