Layered Salad Reuben-Style

Layered Salad Reuben-Style

Simple & Delicious

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

SERVINGS: 12

CATEGORY: Salads

METHOD: Baked

TIME: Prep/Total Time: 30 min.
Ingredients:

* 4-1/2 teaspoons butter, melted
* 1/8 teaspoon salt
* 1/8 teaspoon pepper
* 2 cups cubed rye bread
* 1 package (16 ounces) ready-to-serve salad greens
* 2 cups chopped pastrami
* 1 large tomato, diced
* 1/2 cup sauerkraut, rinsed and well drained
* 1/4 cup thinly sliced green onions
* 1 bottle (8 ounces) Thousand Island salad dressing
* 3/4 cup shredded Swiss cheese

Directions:
In a bowl, combine the butter, salt and pepper. Add bread cubes and toss to coat. Arrange in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 8-10 minutes or until golden brown, stirring occasionally. Cool.
In a large salad bowl, layer half of the salad greens, pastrami, tomato, sauerkraut, onions and dressing; repeat layers. Sprinkle with croutons and Swiss cheese. Yield: 12 servings.

Please note: I found the recipe and picture on Taste of Home's website (I am still keeping my cookbook to prove my famous-ness). You can find it here: http://www.tasteofhome.com/Recipes/Layered-Salad-Reuben-Style

Leave a comment and let me know how you liked it after you have made it.