RecipeSalads and DressingsYield: 4 main-dish servingsCook time: 18 min
Reuben Salads
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 339. Vision transcription from the scanned page; needs review.
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Ingredients
- 8 cups torn leaf lettuce
- 1 8-ounce can sauerkraut, chilled, drained, and snipped
- 6 ounces cooked corned beef, cut into strips (1 cup)
- 1 cup cubed Swiss cheese (4 ounces)
- Rye Croutons
- 3/4 cup Thousand Island salad dressing
- 3/4 teaspoon caraway seed
Instructions
- Divide lettuce among 4 salad plates. Arrange sauerkraut, beef, cheese, and croutons over lettuce.
- Combine salad dressing and caraway seed. Serve with salads.
- Rye Croutons: Brush both sides of 2 slices rye bread with 4 teaspoons softened margarine or butter. Cut into 1/2-inch cubes. In a shallow baking pan spread bread cubes. Bake in a 300° oven for 15 to 18 minutes or till dry, stirring once.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image: Image note: AI-generated representative illustration based on this card's ingredients and instructions; not an original Better Homes and Gardens photograph.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.
BHG1989needs-reviewimage-source-ai-generatedimage-representative