Reuben Salad
"This sounds so interesting, I wanted to keep it here for when the mood struck. I found it in the Bh & G cookbook. We would probably use turkey instead of corned beef, that's our favorite Reuben."
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 8 cups torn leaf lettuce
- 1 (8 ounce) can sauerkraut, chilled, drained and snipped
- 1 cup cooked corned beef, cut into strips
- 1 cup cubed swiss cheese
- rye crouton
- 3⁄4 cup thousand island dressing
- 3⁄4 teaspoon caraway seed
directions
- Divide lettuce among 4 plates. Arrange sauerkraut, beef, cheese and croutons over lettuce. Combine salad dressing and caraway seed. Serve with salad.
- To make your own rye croutons: Brush both sides of 2 slices of rye bread with 4 teaspoons of softened margarine or butter. Cut into 1/2 inch cubes. In a shallow baking pan spread cubes. Bale in a 300 degree oven for 15 to 18 minutes or until dry, stirring once.
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RECIPE SUBMITTED BY
<p>I am a stay at home mom with 5 wonderful children. When I have time I love to scrapbook and journal. I also crochet and do cross-stitch and enjoy reading my Bible. Sometimes I am all into trying new things then other times I only want old standbys. I like to get veggies into my picky kids by sneaking them in where they were not expecting them. I've learned that its improtant to try new things 2 or 3 times before you can really consider it rejected. Sometimes the second time you offer it to them they will scarf it down, when the first time they barely got down the mandatory taste bite. Go figure.</p>
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