Layered Reuben Salad
Serves: 5
Irma Bergnaum
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Butter (melted)1 cup
Sauerkraut (drained)1 cup
Green Onion (sliced)1.25 cups
Thousand Island Dressing3 cup
Swiss Cheese (shredded)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Brush both sides of the bread with melted butter, then cut into cubes
3
Place on a baking sheet, and bake in preheated oven until crisp, stirring occasionally, about 15 minutes
4
Allow to cool to room temperature, then store in an airtight container
5
Layer the sauerkraut, lettuce, tomato, and corned beef in a 9x13 inch dish
6
Carefully spread dressing over the top
7
Sprinkle with Swiss cheese
8
Refrigerate overnight
9
Top with pumpernickel croutons and serve