This is the basis of both of the following recipes.  It’s for a perfect corned beef.  You’ll find the recipe here.

I love reuben sandwiches, so I normally pop some on rye bread with swiss and sauerkraut

My kids, on the other hand, love this delicious wrap that I learned how to make in my waitressing days.  You can find the recipe here.  

And for all the salad lovers, I have a treat for you, too!  I adore this reuben salad.  It’s much healthier, so eat up!  The recipe can be found here.  

Have a happy St. Patrick’s Day!

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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.

To 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!

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