Reuben Layered Salad
Instructions:
- 1− 8 ounce Drained Sauerkraut
- ï€ 8 cups torn lettuce leaves
- ï€ 1/2 cup sliced green onions
- ï€ 1 medium tomato, diced
- ï€ 3/4 pound deli corned beef, cut in julienne strips
- ï€ 1 1/4 cups Thousand Island dressing
- ï€ 6 ounces shredded Swiss cheese
- In a 9 X 13 inch dish, layer sauerkraut, lettuce, onion, tomato and corned beef.
- ï€ Carefully spread dressing.
- ï€ Sprinkle with cheese.
- ï€ Refrigerate overnight.
- ï€ Top with: Pumpernickel Croutons
- ï€ Brush both sides of 6 slices of pumpernickel bread with 1/4 cup melted butter. Cut into cubes.
- ï€ Place on jelly roll pan and bake in a 350 degrees oven until crisp, stirring occasionally for about 15 minutes.