Reuben Salad
4 people
20 min
This Reuben Salad has all the classic flavors of the traditional sandwich minus the carbs and grease that you would normally get from the pub or diner. It’s super easy to prep for lunch or a light dinner and the kids ate it too! This is a great option if you’re following low carb or keto. Scroll down for my recipe for my Reuben Salad below.
Reuben Salad
Ingredients:
- Rye bread torn into chunks
- 1-2 Tbsp melted butter
- 1-2 heads of romaine, torn
- 1/2 lb of deli corned beef sliced into strips.
- 1/2 lb of deli swiss cheese sliced into strips.
- 1 cup of sauerkraut or cole slaw (I do cole slaw since I don’t like sauerkraut)
- Russian dressing
Directions:
- First make your rye bread croutons. Line a baking sheet with foil. Place your rye bread chunks on the baking sheet and toss with melted butter. Put in the oven until golden brown.
- While the croutons are baking, prepare your salad. I have found that if you’re serving a group of people, you can make a board and place each ingredient in separate bowls so that people can make their own individual salads. Or just combine all ingredients in one large bowl and toss.
- Top with croutons right before serving.
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Reuben Salad
Recipe details
- 4 people
- Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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