Name: Reuben Style Salad
Yield: 1
Ingredients: 1 slice rye bread; Olive oil; Salt, to taste; 2 cups romaine lettuce; 4 ounces deli turkey; 1 ounce Gruyére cheese; 2 tablespoons Russian Dressing; Freshly ground black pepper

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Reuben Style Salad

Cuisine: American Course: Main Course Salads, Salads

Servings: 1

Tara's Notes

This is a very loose recipe. Adjust the ingredients up or down to your taste. Noted on 2/3/2012

Ingredients

Servings

1 slice rye bread (one inch thick, cut into 1-inch cubes)
Olive oil (for drizzling)
Salt, to taste
2 cup romaine lettuce (shredded - you might want up to 3 cups per serving)
4 oz deli turkey (sliced rather thickly and julienned - use your fav, I like a pastrami seasoned turkey breast)
1 oz Gruyére cheese (shredded or cut into small cubes - once again, this is a loose recipe - use more cheese if you like)
2 tbsp Russian Dressing (or to taste)
Freshly ground black pepper

Method

Toss the cubed bread with a drizzle of olive oil and a little salt. Bake in a 350° oven for about 10 minutes or until lightly crisped. Better yet, use an air fryer at 400° for 2 or 3 minutes.

Toss the remaining ingredients together with the croutons and enough Russian Dressing to coat lightly. Season to taste with salt and freshly ground pepper.

Cook's Notes

Source/Adapted From

The idea behind this recipe came from an article in The New York Times - 101 simple seasonal salads. I have used this article for absolutely dozens of salad ideas. You can read the entire article here.

Recipe Tags main course romaine salad turkey

Reuben Style Salad

Tara's Notes

Ingredients

Method

Cook's Notes

Source/Adapted From

Ken’s Famous Caesar Salad

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