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Reuben Salad

Holidaycooking's picture
  Ketchup 75 Milliliter (1/3 Cup)
  Mayonnaise 50 Milliliter (1/4 Cup, Blender Made)
  Prepared horseradish 15 Milliliter (1 Tablespoon)
  Lemon juice 1 Teaspoon (5 Milliliter)
  Butter/Margarine 45 Milliliter (3 Tablespoons)
  Rye bread slices 3
  Swiss cheese 6 Ounce (170 Gram)
  Iceberg lettuce head 1 Small, cut into wedges
  Cooked corned beef 1⁄2 Pound, sliced, rolled (227 Gram)
  Canned sauerkraut 8 Ounce, drained (1 Can / 227 Gram)

Mix ketchup, mayonnaise, horseradish, and lemon juice in bowl; set aside.
Spread butter on both sides of bread.
Heat large skillet and brown bread on both sides.
Cut in 1/2-inch (1.3 cm) strips; set aside.
Assemble Salad Maker with French Fry Cutter Disc and bowl.
Process cheese; set aside.
Change disc to Thick Slicer Disc.
Process lettuce.
Line large serving plate with lettuce.
Put bowl of dressing in center.
Arrange rolled corned beef slices, toasted bread strips, sauerkraut, and cheese around dressing.

Recipe Summary

Side Dish

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