Layered Reuben Salad

Ingredients

• Servings: 6
• 6 slices pumpernickel bread
• 1/4 cup melted butter
• 1 cup drained sauerkraut
• 8 cups torn lettuce leaves
• 1/2 cup sliced green onions
• 1 tomato, diced
• 3/4 pound deli sliced corned beef, cut into strips
• 1 1/4 cups thousand island dressing
• 3/4 cup shredded swiss cheese

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 8 hrs 25 mins


• 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.