Are you ready for some fresh and light spring meals? This fast, easy, and delicious Reuben Salad is like an Irish version of a classic Cobb Salad — just in time for St. Patrick’s Day!
When I originally sat down at my computer to write this recipe before heading off to the grocery store, I first had a casserole in mind. After all, it was the end of February, snow was falling outside, and we were expecting subzero temperatures here in Virginia. Hot, baked comfort food was definitely on the brain!
But as I started jotting down the ingredients for my “Reuben Casserole,” I realized that (1) sauerkraut and corned beef heated up and topped with breadcrumbs probably wouldn’t sound (or look) too appetizing; and (2) that the ingredients sounded more like a salad (Thousand Island dressing, tomatoes, chopped meat, diced cheese…). Plus, I’m definitely getting tired of the heavier casserole theme. I figure if I pretend that it’s spring in my kitchen, maybe Mother Nature will catch on?! RIGHT?!
This salad turned out perfectly! It has all of the components of a delicious Reuben sandwich: sauerkraut, bread, Swiss cheese, corned beef, tomatoes, and Thousand Island dressing…but with none of the grilling and a lot less carbs! I also love the variety of textures in this dish. It makes for a very satisfying main course!
With St. Patrick’s Day right around the corner, I think that it’s fun to celebrate our family’s Irish roots. I will be serving this tasty Irish-themed salad alongside a hot, piping bowl of soup…just in case it’s still cold outside! Stay tuned in the coming week for my Irish twist on a classic SOUP recipe this time. Plus, I’ve got a fun (and easy!) St. Patty’s Day game for the kids as well. We’re all about the leprechauns, the rainbows, and the pots-o-gold right now!
Oh, and don’t forget to bake up a batch of my Irish Soda Bread Muffins. It’s an ancient recipe and those photos are terrible (c’mon cut me some slack!), but the muffins are SO good, and they will be the perfect companion for this salad…Unless, of course, you’re trying to watch your carbs!
- 1 9 ounce bag of romaine lettuce
- 1 14 ounce bag of shredded cabbage (coleslaw mix)
- 1 16 ounce can sauerkraut, drained
- 12 ounces corned beef from the deli counter, chopped
- 8 ounces Swiss cheese cubed
- ¼ cup Thousand Island salad dressing
- 1 pint cherry tomatoes halved
- Pumpernickel or rye croutons or make your own croutons with 8 thick-cut slices of pumpernickel or rye bread, cubed
In a large bowl, toss together romaine and shredded cabbage.
Top with remaining ingredients and serve.
Note: To make your own croutons, coat cubed bread in approximately 2 tablespoons melted butter. Season with salt and pepper, to taste. Toast on a baking sheet at 350 degrees F for about 5 minutes.
Looking for more St. Patrick’s Day inspiration? Check out these previous posts:
Lucky Charm Donuts