Reuben-Inspired Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 284
- Total Fat
- 15 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 44 milligrams
- Sodium
- 1441 milligrams
- Carbohydrates
- 22 grams
- Dietary Fiber
- 6 grams
- Sugar
- 6 grams
- Protein
- 18 grams
- Total: 30 min
- Active: 30 min
Ingredients
Croutons:
3 thick slices good-quality rye bread, cut into cubes (about 3 cups cubes)
1 tablespoon extra-virgin olive oil
1/2 teaspoon celery salt
1/2 teaspoon ground coriander
1/4 teaspoon garlic powder
Freshly ground black pepper
Salad:
1/4 cup low-fat buttermilk
1/4 cup mayonnaise
2 tablespoons chili sauce, such as Heinz
2 tablespoons drained dill pickle relish
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper
4 ounces thinly sliced deli corned beef, coarsely chopped (about 1-inch pieces)
1/4 small head savoy cabbage, cored and very thinly sliced (about 4 cups)
1 romaine heart, chopped
1 cup shredded Swiss cheese
Directions
- For the croutons: Preheat the oven to 375 degrees F.
- Put the bread cubes in a medium bowl, drizzle with the olive oil and toss well to coat evenly. Sprinkle with the celery salt, coriander, garlic powder and several grinds of pepper and toss again.
- Spread on a baking sheet and bake, tossing once halfway through, until crisp and golden, 10 to 15 minutes. Remove to a bowl to cool; reserve the baking sheet and increase the oven temperature to 425 degrees F.
- For the salad: Meanwhile, whisk the buttermilk, mayonnaise, chili sauce, relish, Worcestershire and garlic powder in a small bowl. Season with salt and pepper.
- Spread the corned beef on the reserved baking sheet and bake until just warmed through, about 2 minutes.
- Transfer the warm corned beef to a large serving bowl. Add the cabbage and romaine and drizzle with half of the dressing. Toss well. Add the croutons and Swiss and drizzle with the remaining dressing. Toss again and serve immediately.