A hearty salad capturing the essence of a traditional Reuben sandwich, combining corned beef, sauerkraut, and Swiss cheese on a bed of Romaine lettuce.
Ingredients
Scale:
4 cups of chopped Romaine lettuce
1 cup of cooked corned beef, diced or shredded
1 cup of sauerkraut, drained
1 cup of Swiss cheese, shredded
1/2 cup of mayonnaise (or Greek yogurt)
2 tablespoons of ketchup
2 tablespoons of Dijon mustard
1 tablespoon of apple cider vinegar
Salt and pepper to taste
Chopped fresh parsley or chives for garnish (optional)
Additional Swiss cheese for topping (optional)
Croutons for added crunch (optional)
Instructions
In a large bowl, layer the chopped Romaine lettuce as your foundational base. Ensure it is fresh and crispy for the best texture.
Evenly distribute the cooked corned beef over the lettuce.
Spoon the drained sauerkraut over the beef.
Generously sprinkle the shredded Swiss cheese on top of the sauerkraut.
In a separate bowl, whisk together the mayonnaise, ketchup, Dijon mustard, and apple cider vinegar until smooth. Season with salt and pepper to taste, then drizzle over the salad.
