Hearty Reuben Salad Recipes

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HEARTY REUBEN SALAD



Hearty Reuben Salad image

This is a very unique and tasty salad. It tastes very much like the Ruben sandwich. This comes from an issue of Taste of Home.

Provided by southern chef in lo

Categories     Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

4 cups torn iceberg lettuce
1 (16 ounce) can sauerkraut, rinsed and drained
1 cup cubed swiss cheese
2 (2 1/2 ounce) packages sliced corned beef, chopped
2 tablespoons chopped fresh parsley
1/4-1/2 cup thousand island dressing
1/2 cup rye crouton
4 hardboiled egg, peeled and quartered

Steps:

  • In a large salad bowl or platter toss the lettuce, sauerkraut, cheese, corned beef, and parsley.
  • Drizzle with dressing. Garnish with croutons and eggs. Serve immediately.

Nutrition Facts : Calories 363.8, Fat 24.9, SaturatedFat 9.4, Cholesterol 250.2, Sodium 1464, Carbohydrate 14, Fiber 4, Sugar 6.3, Protein 21.5

REUBEN SALAD



Reuben Salad image

Provided by Bruce Weinstein

Categories     Salad     Cheese     Leafy Green     Vegetable     Side     Picnic     Lunch     Meat     Swiss Cheese     Cabbage     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8

Number Of Ingredients 9

1 cup rye berries
1 large head green cabbage (about 2 pounds)
2 tablespoons salt
1/2 pound thick-cut deli pastrami, cut into 1/4-inch dice
1/2 pound thick-cut Swiss cheese, diced to match the pastrami
6 tablespoons mayonnaise (regular, low-fat, light, or fat-free)
2 tablespoons pickle relish
1 tablespoon ketchup
3 tablespoons cider vinegar

Steps:

  • 1. Soak the rye berries in a big bowl of cool water for at least 8 and up to 16 hours. Drain the rye berries in a fine-mesh sieve or small-holed colander set in the sink. Pour the rye berries into a large saucepan, cover with water by several inches, and bring to a boil over high heat. Reduce the heat to low and simmer until tender, about 1 hour 15 minutes. Drain again in that sieve or colander, then run under cool water to stop the cooking. Drain thoroughly.
  • 2. Slice the cabbage head in half. Cut out the thick, pyramidal core at the base of each half. Set the halves cut side down on the cutting board; make thin slices parallel to the core's former point up in the heart of the cabbage. Separate the shreds from each other and toss them in a large bowl with the salt. Set aside at room temperature for 30 minutes.
  • 3. Rinse the cabbage to get rid of the excess salt, then squeeze it by handfuls to remove any excess water. Dump these handfuls into a large serving bowl as you go. Pour in the cooked rye berries, diced pastrami, and cheese. Toss well.
  • 4. Whisk the mayonnaise, pickle relish, and ketchup in a small bowl; whisk in the vinegar. Pour this dressing onto the salad and toss it up.

REUBEN SALAD



Reuben Salad image

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

3/4 head chopped lettuce
3 (1 ounce) packages buddig corned beef, chopped
1 cup sauerkraut, drained
1/2 cup kosher dill pickle, chopped
2 cups mayonnaise
1/4 cup chili sauce (optional)
2 cups shredded swiss cheese

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

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