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
⅓ Cup Ketchup
⅓ 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.