REUBEN SALAD

REUBEN SALAD image

This recipe could serve as an item on the luncheon menu or a full meal at dinnertime. I found it online at Epicurious.com, but I've left out the rye berries.

Provided by Ellen Bales

Time 2h15m

Number Of Ingredients 8

Ingredients

1 large bag pre-shredded cabbage
1/2 lb thick-cut deli pastrami cut into 1/4
1/2 lb thick-cut swiss cheese, diced to match pastrami
1 c unsalted sunflower or pumpkin seeds
6 Tbsp mayonnaise
2 Tbsp sweet pickle relish
1 Tbsp ketchup
3 tsp cider vinegar

Steps:

1. Put the shredded cabbage in a large bowl. Add the pastrami, cheese, and sunflower seeds.
2. Whisk the mayonnaise, pickle relish, and ketchup in a small bowl; whisk in the vinegar. Pour this dressing onto the salad and toss it.
3. May be made ahead and stored, covered, in the refrigerator for up to 3 days.

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