Remember the post on how to make corned beef that’s perfect every time? I promised you at the end of that one to show you how to make reuben Salad. I was messing around with leftovers and realized this was a wonderful, lower carb option! Plus, it travels better than a reuben! I began by making croutons out of leftover Rye bread.
I love corned beef, but I can’t stand how salty and fatty it can be. By cooking it myself, I’m able to control both of those things! I found this method a few years ago, and I’ve never looked back! It seems a bit redundant to both boil and bake, but it takes care of the saltiness and yet has the yummy baked taste, rather than just that boiled taste. I know it seems like a lot of work, but each time you bring it to a boil, it only takes 10-15 minutes, so you can do it while you clean up something else. Try it! I think you’ll agree that it’s worth the extra step!