Layered Reuben Salad Recipes
LAYERED SALAD REUBEN-STYLE
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
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.
REUBEN SALAD
Quick and easy salad to serve for brunch or a party as it can be prepared ahead of time. Great served with fresh fruit and rye rolls.
Provided by LAURIE
Categories Greens
Time 10m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Layer in a 13x9 glass pan, lettuce, beef, sauerkraut and pickles.
- If desired mix chili sauce with mayonnaise.
- Spread mayonnaise over top of salad.
- Sprinkle with cheese.
- Cover and refrigerate overnight.
- To serve cut into squares.
Nutrition Facts : Calories 245.6, Fat 19.5, SaturatedFat 5.6, Cholesterol 33.7, Sodium 554.3, Carbohydrate 11.7, Fiber 0.7, Sugar 3.3, Protein 6.9
LAYERED SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h
Yield 12 servings
Number Of Ingredients 15
Steps:
- For the salad: In a clear glass bowl, layer the salad ingredients in the order they appear above, concentrating the ingredients around the perimeter of the bowl and filling in any gaps in the center with lettuce as needed. Start with a good layer of iceberg on the bottom, followed by the tomato wedges, spinach and Perfect Hard Boiled Eggs. Sprinkle the egg layer generously with salt and pepper. Layer on the bacon, green onions and Cheddar, and end with the peas.
- For the dressing: Combine the mayonnaise, sour cream and sugar in a small bowl and mix well.
- Pour the dressing over the top of the peas and spread evenly, bringing the dressing all the way out to the edges of the bowl. Sprinkle with the dill and parsley. Cover and refrigerate until serving.
- Place the eggs in a saucepan, cover with water and bring to a boil. Turn off the heat and allow the eggs to sit in the water for 20 minutes. Drain off the water and add ice to the pan on top of the eggs. Set aside to chill.
LAYERED REUBEN CASSEROLE
Please the whole table with our Layered Reuben Casserole. With pickles, sauerkraut and other tasty fixins', our Layered Reuben Casserole is a must-try.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Cut 4 bread slices into 1/2-inch cubes; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray. Cover with half the corned beef. Top with layers of sauerkraut, pickles and 1 cup cheese; cover with remaining corned beef and cheese.
- Whisk eggs, milk, dressing and mustard until blended; pour over ingredients in dish. Add remaining bread slice to blender; blend until fine crumbs form. Sprinkle over casserole.
- Bake 40 min. or until casserole is set in center and top is golden brown.
Nutrition Facts : Calories 360, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 145 mg, Sodium 1090 mg, Carbohydrate 20 g, Fiber 3 g, Sugar 5 g, Protein 26 g
HEARTY REUBEN SALAD
-Mrs. Paul Tremblay, Fort Wayne, Indiana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large salad bowl, combine the lettuce, sauerkraut, cheese, corned beef and parsley. Drizzle with dressing; toss to coat. Garnish with croutons and eggs. Serve immediately.
Nutrition Facts : Calories 323 calories, Fat 21g fat (9g saturated fat), Cholesterol 259mg cholesterol, Sodium 1329mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 4g fiber), Protein 21g protein.
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.
Provided by aaronspool
Categories Vegetable Salads
Time 8h25m
Yield 6
Number Of Ingredients 9
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 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.
Provided by aaronspool
Categories Vegetable Salads
Time 8h25m
Yield 6
Number Of Ingredients 9
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
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