Diva Tasting: Layered Ruben Salad…

Layered Ruben Salad


6 Slices Pumpernickel Bread

¼ Cup Melted Butter

1 Cup Drained Sauerkraut

8 Cups Torn Lettuce Leaves

½ Cup Sliced Green Onions

1 Tomato, Diced

1 Pound Deli Sliced Corned Beef, Cut Into Strips

1 ¼ Cups Thousand Island Dressing

1 Cup Shredded Swiss Cheese


Step 1-Preheat oven to 350 degrees F (175 degrees C).

Step 2-Brush both sides of the bread with melted butter, then cut into cubes. Place on a baking sheet, and bake in preheated oven until crisp, stirring occasionally, about 15 minutes. Allow to cool to room temperature, then store in an airtight container.

Step 3-Layer the sauerkraut, lettuce, tomato, and corned beef in a 9×13 inch dish. Carefully spread dressing over the top. Sprinkle with Swiss cheese. Refrigerate overnight. Top with pumpernickel croutons and serve.

Quick Thousand Island Dressing:


1 Cup Mayonnaise

Cup Ketchup

Cup Valassic® Sweet Pickle Relish

2 Teaspoons Lemon Juice

2 Teaspoons Sugar


Step 1-Stir mayonnaise, ketchup, pickle relish, lemon juice, and sweetener together in a bowl.

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