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.



Dice the bread into crouton sized chunks.  Mine were a little big and hard to chew 🙂


Take a small pan and add a bit of olive oil in the bottom.  While the olive oil is cold, add smashed garlic.  Turn on heat and swirl occasionally until it smells fragrant, like garlic.  Put the cubes on a sheet pan and drizzle with the garlic olive oil.  Toss around until they are completely coated.  Salt to taste.  Put in a 400 degree oven for 10-20 min, until they are lightly browned.  Mine were in for closer to twenty because they were huge.  But littler ones cook quicker.  I also stir them every 5-10 minutes.  Here’s what they look like when they are done.  Golden and delicious.

IMG_2197To make the salad, put your preferred greens onto your plate – I used spinach.  Top with chunks of corned beef, chunks of swiss cheese, rye croutons, thousand island dressing and a bit of sauerkraut (I put a little in a towel and squeeze it out before I put it on the salad).  And that’s it!  Enjoy the taste of St. Patrick’s Day, even after the day has passed!

Ruben salad 

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