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Reuben Salad Recipe
|Ketchup||75 Milliliter (1/3 Cup)|
|Mayonnaise||50 Milliliter (1/4 Cup, Blender Made)|
|Prepared horseradish||15 Milliliter (1 Tablespoon)|
|Lemon juice||1 Teaspoon (5 Milliliter)|
|Butter/Margarine||45 Milliliter (3 Tablespoons)|
|Rye bread slices||3|
|Swiss cheese||6 Ounce (170 Gram)|
|Iceberg lettuce head||1 Small, cut into wedges|
|Cooked corned beef||1⁄2 Pound, sliced, rolled (227 Gram)|
|Canned sauerkraut||8 Ounce, drained (1 Can / 227 Gram)|
Serving size: Complete recipe
Calories 1998 Calories from Fat 1227
% Daily Value*
Total Fat 138 g213.1%
Saturated Fat 61.6 g307.9%
Trans Fat 0 g
Cholesterol 430.7 mg
Sodium 5453.9 mg227.2%
Total Carbohydrates 84 g28%
Dietary Fiber 14.6 g58.3%
Sugars 33.3 g
Protein 106 g211.6%
Vitamin A 78% Vitamin C 78.3%
Calcium 153.5% Iron 38.6%
*Based on a 2000 Calorie diet
Spread butter on both sides of bread.
Heat large skillet and brown bread on both sides.
Cut in 1/2-inch (1.3 cm) strips; set aside.
Assemble Salad Maker with French Fry Cutter Disc and bowl.
Process cheese; set aside.
Change disc to Thick Slicer Disc.
Line large serving plate with lettuce.
Put bowl of dressing in center.
Arrange rolled corned beef slices, toasted bread strips, sauerkraut, and cheese around dressing.