ROASTED REUBEN LAYERED SALAD

Roasted Reuben Layered Salad image

Provided by Kimberly Biegacki

Categories Roasts

Time 20m

Number Of Ingredients 16

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. :-)