Best Reuben Salad In A Jar Recipes
HEARTY REUBEN SALAD
-Mrs. Paul Tremblay, Fort Wayne, Indiana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large salad bowl, combine the lettuce, sauerkraut, cheese, corned beef and parsley. Drizzle with dressing; toss to coat. Garnish with croutons and eggs. Serve immediately.
Nutrition Facts : Calories 323 calories, Fat 21g fat (9g saturated fat), Cholesterol 259mg cholesterol, Sodium 1329mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 4g fiber), Protein 21g protein.
LOW CARB REUBEN CHOPPED SALAD
This Reuben Chopped Salad has all the delicious flavors of your favorite classic diner sandwich, but in a healthier salad version - Complete with scratch made Russian dressing. With only 5 main ingredients and just 10 minutes, you will have the perfect quick and easy weekday lunch.
Provided by Kyndra Holley
Categories Salad Recipes
Time 10m
Number Of Ingredients 7
Steps:
- Divide chopped romaine evenly between four bowls.
- In a large bowl, combine corned beef, Swiss cheese and sauerkraut.
- Divide mixture among the four plates of lettuce.
- Sprinkle caraway seeds and chives over top of each plate.
- Serve with Russian dressing.
Nutrition Facts : Calories 240 calories, Fat 12g, Carbohydrate 8.5g, Fiber 4.3g, Protein 25g
REUBEN SALAD IN A JAR
Amy Smith from Avon, Connecticut, shared her layered Reuben salad with us, and we couldn't resist making it extra portable. Get ready to be asked for the recipe. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine butter and pepper. Add bread cubes and toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 400° until golden brown, 8-10 minutes, stirring occasionally. Cool. , In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: dressing, pastrami, sauerkraut, tomato, green onions, cheese and salad greens. Cover and refrigerate until serving. Divide croutons among 4-oz. glass jars or other small containers; cover. To serve, transfer salads and croutons into bowls; toss to combine.
Nutrition Facts : Calories 509 calories, Fat 35g fat (13g saturated fat), Cholesterol 81mg cholesterol, Sodium 1454mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 4g fiber), Protein 24g protein.
RUSTIC REUBEN SALAD
Get what you love from a classic Reuben sandwich in salad form with our Rustic Reuben Salad! This Rustic Reuben Salad is ready to enjoy in just 10 minutes.
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine all ingredients except dressing in large bowl.
- Add dressing; mix lightly.
Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 760 mg, Carbohydrate 17 g, Fiber 4 g, Sugar 6 g, Protein 25 g
REUBEN SALAD
Provided by Bruce Weinstein
Categories Salad Cheese Leafy Green Vegetable Side Picnic Lunch Meat Swiss Cheese Cabbage Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 9
Steps:
- 1. Soak the rye berries in a big bowl of cool water for at least 8 and up to 16 hours. Drain the rye berries in a fine-mesh sieve or small-holed colander set in the sink. Pour the rye berries into a large saucepan, cover with water by several inches, and bring to a boil over high heat. Reduce the heat to low and simmer until tender, about 1 hour 15 minutes. Drain again in that sieve or colander, then run under cool water to stop the cooking. Drain thoroughly.
- 2. Slice the cabbage head in half. Cut out the thick, pyramidal core at the base of each half. Set the halves cut side down on the cutting board; make thin slices parallel to the core's former point up in the heart of the cabbage. Separate the shreds from each other and toss them in a large bowl with the salt. Set aside at room temperature for 30 minutes.
- 3. Rinse the cabbage to get rid of the excess salt, then squeeze it by handfuls to remove any excess water. Dump these handfuls into a large serving bowl as you go. Pour in the cooked rye berries, diced pastrami, and cheese. Toss well.
- 4. Whisk the mayonnaise, pickle relish, and ketchup in a small bowl; whisk in the vinegar. Pour this dressing onto the salad and toss it up.
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