reuben salad
This recipe could serve as an item on the luncheon menu or a full meal at dinnertime. I found it online at Epicurious.com, but I've left out the rye berries.
prep time
15 Min
cook time
2 Hr
method
---
yield
8 serving(s)
Ingredients
- 1 large bag pre-shredded cabbage
- 1/2 pound thick-cut deli pastrami cut into 1/4
- 1/2 pound thick-cut swiss cheese, diced to match pastrami
- 1 cup unsalted sunflower or pumpkin seeds
- 6 tablespoons mayonnaise
- 2 tablespoons sweet pickle relish
- 1 tablespoon ketchup
- 3 teaspoons cider vinegar
How To Make reuben salad
-
Step 1Put the shredded cabbage in a large bowl. Add the pastrami, cheese, and sunflower seeds.
-
Step 2Whisk the mayonnaise, pickle relish, and ketchup in a small bowl; whisk in the vinegar. Pour this dressing onto the salad and toss it.
-
Step 3May be made ahead and stored, covered, in the refrigerator for up to 3 days.
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