"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Rueben Salad Recipe

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This recipe for Rueben Salad, by , is from Cooking with Mary, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jill M. West
Added: Wednesday, August 25, 2010

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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