Best Layered Reuben Salad Recipes

LAYERED REUBEN SALAD

Layered Reuben Salad image

All the great flavors of a classic Reuben sandwich--corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing--in an easy-to-make salad topped with crunchy pumpernickel croutons.

Provided by aaronspool

Categories Salad Vegetable Salad Recipes

Time 8h25m

Yield 6

Number Of Ingredients 9

Ingredients

6 slices pumpernickel bread
¼ cup melted butter
1 cup drained sauerkraut
8 cups torn lettuce leaves
½ cup sliced green onions
1 tomato, diced
¾ pound deli sliced corned beef, cut into strips
1 ¼ cups Thousand Island dressing
¾ cup shredded Swiss cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Brush both sides of the bread with melted butter, then cut into cubes. Place on a baking sheet, and bake in preheated oven until crisp, stirring occasionally, about 15 minutes. Allow to cool to room temperature, then store in an airtight container.
Layer the sauerkraut, lettuce, tomato, and corned beef in a 9x13 inch dish. Carefully spread dressing over the top. Sprinkle with Swiss cheese. Refrigerate overnight. Top with pumpernickel croutons and serve.

Nutrition Facts : Calories 594.9 calories, Carbohydrate 34.2 g, Cholesterol 103 mg, Fat 42.4 g, Fiber 3.9 g, Protein 23.2 g, SaturatedFat 15.6 g, Sodium 1858 mg, Sugar 13.5 g

LAYERED SALAD REUBEN-STYLE

Layered Salad Reuben-Style image

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. -Amy Smith, Avon, Connecticut

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 11

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

Steps:

In a small bowl, combine the butter, salt and pepper. Add bread cubes and toss to coat. , Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 400° for 8-10 minutes or until golden brown, stirring occasionally. Cool. , In a large salad bowl, layer half the salad greens, pastrami, tomato, sauerkraut, onions and dressing; repeat layers. Sprinkle with croutons and cheese.

Nutrition Facts : Calories 172 calories, Fat 11g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 599mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 9g protein.

ROASTED REUBEN LAYERED SALAD

Roasted Reuben Layered Salad image

I really enjoy a good Reuben sandwich but not all the calories that come with it. So, I was thinking and thinking how could I make it healthier and less calories for everyone and still enjoy all the flavor of the Reuben and I came up with this salad. I am pleased that it worked out and that it is equally as delicious as the...

Provided by Kimberly Biegacki

Categories Roasts

Time 20m

Number Of Ingredients 16

Ingredients

LAYERED SALAD
1 whole head of iceberg lettuce
1 bag of sauerkraut, drained (i used 1/2 of bag)
1 lb sliced corned beef, chopped
8 - 12 oz bag of swiss cheese, shredded
1 bottle thousand island or russian salad dressing
1/2 medium onion, sliced or diced then sauteed
6 slice peppered bacon, cooked and crumbled
ADDED TO DRESSING
1 Tbsp horseradish sauce per serving (optional, i like a little kick to the dressing)
FOR CROUTONS
6 slice pumpernickel rye bread, torn and toasted
olive oil
onion salt
garlic powder
caraway seeds

Steps:

1. For my croutons I added some olive oil to my torn bread and tossed them together. Then, I added some garlic powder and onion salt. If I had caraway seed I would have added it too. Then I baked them in oven for 10 minutes at 350.
2. I used an 11 by 15 glass dish and layered my chopped lettuce first.
3. Next layer your sauerkraut on top of the lettuce. (If you have some people who don't like the kraut just layer half of it) Then your chopped corned beef is next.
4. Now add your cheese and roast in the oven at 350 degrees for 5 minutes or so. Just till the cheese is melted.
5. Now, you can add your dressing now or just take it to the table. Add your sauteed onions, crumbled bacon and croutons on top after dressing.
6. Use a spatula or square server utensil to cut down through the meat and cheese to serve.
7. Here is what a Reuben Sandwich looks like here in Ohio at one of our most famous restaurants for this sandwich and it is all stacked up with corned beef. Now I know I cut some major calories by turning it into a salad intead. :-)

LAYERED REUBEN STYLE SALAD

Layered Reuben Style Salad image

I love Reuben sandwiches and this salad gives you so much of the same flavor but it's so different. This is a meal in itself.

Provided by Lori Brown

Categories Lettuce Salads

Time 30m

Number Of Ingredients 11

Ingredients

4 1/2 tsp butter, melted
1/8 tsp salt
1/8 tsp pepper
2 c rye bread, cubed
1 pkg ready to serve salad greens (16 oz)
1 c pastrami, chopped
1 large tomato, sliced ( i like to use roma tomatos)
1/2 c sauerkraut, rinsed and well drained
1/4 c thinly sliced green onions
1 bottle thousand island dressing (8 oz)
3/4 c shredded swiss cheese

Steps:

1. In a bowl, combine the butter, salt and pepper. Add the cubed bread and toss to coat. Arrange in a single layer in an ungreased 15 x 10 x 1 inch baking pan. Bake at 400 degrees for 8-10 minutes or until golden brown, stirring occasionally. Cool.
2. In a large bowl, layer half of the salad greens, pastrami, tomato, sauerkraut, onions and dressing; repeat layers. Sprinkle with croutons and Swiss cheese.