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 Reuben Salad
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Reuben Salad

Toss coleslaw blend with 1-1/2 cups of the dressing (or 1 Tbsp. of the dressing for trial recipe). Let stand 10 min.,Combine lettuce mix with remaining 1/2 cup dressing (or remaining 1 tsp. dressing for trial recipe).,For each serving: Place 1 cup of the coleslaw on serving plate; top with 1 cup of the lettuce mixture| 1 oz. meat (3 slices)| 2 Tbsp. cheese and dash of black pepper. Surround with 3 tomato halves and 1 Tbsp. red peppers. Serve with 1 breadstick.
24 servings| about 2-1/2 cups each
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Ingredients

1-1/2 gal. coleslaw
2 cups KRAFT Thousand Island Dressing
1-1/2 gal. lettuce
- corned beef brisket
3 cups cheese
1 tsp. black pepper
36 each tomatoes
1-1/2 cups red pepper
24 each breadsticks

Instructions

Preparation Steps
  • Toss coleslaw blend with 1-1/2 cups of the dressing (or 1 Tbsp. of the dressing for trial recipe). Let stand 10 min.
  • Combine lettuce mix with remaining 1/2 cup dressing (or remaining 1 tsp. dressing for trial recipe).
  • For each serving: Place 1 cup of the coleslaw on serving plate; top with 1 cup of the lettuce mixture, 1 oz. meat (3 slices), 2 Tbsp. cheese and dash of black pepper. Surround with 3 tomato halves and 1 Tbsp. red peppers. Serve with 1 breadstick.
  • Substitute
    Substitute 1 Tbsp. rye or pumpernickle croutons for each breadstick.
    Substitute
    Substitute pastrami for the corned beef.
    Substitute
    Substitute chopped romaine for the spring lettuce mix.