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5 from 1 vote

Reuben Salad

Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Author The Seasoned Mom


  • 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.