Reuben Salad with Rye Bread Croutons

I'm sure at least a few of you have corned beef leftover from St. Pats, I know I do. We tend to go all out celebrating, my husband is a computer engineer and in case you were unaware Saint Patrick is the patron saint of engineers, so our household has a long standing tradition (dating all the way back to our college days) of celebrating St. Pats to the fullest. These days I may go a little overboard in my St. Pats cooking, this year I cooked nearly 10lbs of corned beef, 4lbs of baby carrots, and 2lbs of potatoes and lets not forget the Irish soda bread recipe I tried out from My Irish Table which according to my husband was the best soda bread he'd ever had.

It may seem like an insane amount of food, but my husband and I enjoy spending the week following St. Pats gorging ourselves on the massive amount of leftovers. Our favorite leftover meal is a Reuben, how could you not love all of its artery clogging goodness? However, even though I love a good Reuben sometimes I'm looking for something a little bit healthier. Today's recipe has all of the delicious flavors of a Reuben with the benefit of not causing a heart attack on sight. It's also much more portable should you want to pack it up and take it to work for lunch. If you're looking for a new way to use up your leftovers give this salad a try, I promise you'll be singing my praises after the first bite and you'll wonder how you ever lived without it. I'm not just full of myself, it really is that good.

Reuben Salad
approximately 2-3 servings 

Ingredients

3 cups lettuce, any variety
1 cup corned beef, diced
1 cup Swiss cheese, cubed
¼ cup homemade Russian Dressing
butter or olive oil
1 cup rye bread, cubed

optional

¼ cup sauerkraut

Directions

  • Preheat oven to 400°F
  • Remove crusts from several slices of rye bread and cut into cubes. Lightly coat a baking sheet with butter or oil, spread cubes out evenly, and bake for 10 minutes or until crisp.
  • Rinse and tear lettuce, top with corned beef, swiss cheese, Russian dressing, rye bread croutons and optional sauerkraut. Toss lightly to distribute the dressing and serve.