Layered Reuben Salad

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.

Step: 1

Preheat oven to 350 degrees F (175 degrees C).

Step: 2

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.

Step: 3

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.

Per Serving: 595 calories; protein 23.2g; carbohydrates 34.2g; fat 42.4g; cholesterol 103mg; sodium 1858mg.

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