Pineapple Reuben Salad

9 ingredients
7 steps

Ingredients

  • 3 small slices rye bread
  • 3 Tbsp. soft butter
  • 1 (1 lb. 4 oz.) can pineapple chunks
  • 1 (8 oz.) can sauerkraut, chilled
  • 6 c. torn iceberg lettuce
  • 1 (4 oz.) pkg. sliced corned beef, cut in strips (1 c.)
  • 4 oz. Swiss cheese, cut in strips (1 c.)
  • 1/2 tsp. caraway seed
  • 1 c. Thousand Island dressing

Directions

  1. 1
    Spread bread with butter.
  2. 2
    Cut into 1/2-inch squares.
  3. 3
    Bake in a slow oven (300°) for 20 to 25 minutes, until dry and crisp. Turn pineapple into wire strainer and drain well.
  4. 4
    Rinse and drain sauerkraut.
  5. 5
    Place lettuce in a large bowl.
  6. 6
    Top with pineapple, sauerkraut, corned beef, cheese and croutons.
  7. 7
    Stir caraway seed into dressing.

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