REUBEN SALAD IN A JAR

Reuben Salad in a Jar image

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

Ingredients

2 tablespoons butter, melted
1/8 teaspoon pepper
2 cups cubed rye bread
3/4 cup Thousand Island salad dressing
2 cups chopped pastrami
1 cup sauerkraut, rinsed and well drained
1 large tomato, diced
8 green onions, thinly sliced
1 cup shredded Swiss cheese
1 package (6 ounces) ready-to-serve salad greens

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.