Reuben Style Salad
Description
This is a very loose recipe. Adjust the ingredients up or down to your taste. Noted on 2/3/2012
Ingredients
- 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.