Wednesday, June 27, 2012

Reuben Salad

So last week an idea came to my head to turn all of the classic sandwiches into salads! Think about it the Philly Cheese Steak, the Club, the Reuben, the Sloppy Joe and of course the Cheeseburger. After I designed my creations I went online and saw that other people had beat me to the punch - but - after comparing recipes I have to say I like mine best!

What I love about this salad is that the meat is warm and the cheese is hot and bubbly - it goes so nice with the warm crunchy croutons. Then you have the little pockets of cold, crisp sour kraut and creamy, tangy thousand island dressing. It really is a Reuben sandwich turned into a salad! This was a soul food salad!

Reuben Salad
  • 1 bag of Spring Mix Salad greens (purple and dark green lettuce)
  • 1 lb sliced corned beef (fresh from the deli)
  • 1 Tbsp oil
  • 6 slices Swiss cheese
  • 1 cup cold sour kraut
  •  4 slices of dark pumpernickel bread or Rye
  • 4 Tbsp oil 
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/2 tsp Italian herbs
 Cut bread into 1 inch cubes. In a hot skillet on medium high add oil and bread cubes.  Add remaining ingredients and cook until crisp (do not burn!)
Thousand Island Dressing
  • 1 cup mayonnaise
  • 1/2 cup ketchup
  • 1/4 cup sweet pickle relish
Blend all ingredients in blender for 30 seconds.

In a skillet on medium high add oil and  corned beef. Cook until browned and hot. Place cheese slices on top and allow to melt. Place lettuce on platter. Add hot meat and cheese. Top with sour kraut (spread out in small spoonfuls) and croutons. Add dressing. Enjoy!

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