The traditional favorite sandwich is deliciously converted to a hearty salad. The combination of tender corned beef, sauerkraut, crisp lettuce and marbled rye croutons will take your taste buds to a whole new dimension!
|12 oz||Charlie's Pride Corned Beef, julienned|
|4 oz||Marble rye bread, cubed|
|4 Tbsp||Olive oil|
|Pinch garlic powder|
|6 oz||Roasted red pepper, diced|
|4 oz||Thousand Island dressing|
|8 cups||Romaine lettuce|
|6 oz||Swiss cheese, shredded|
Preheat oven to 400°F. In a mixing bowl, combine cubed bread, oil, garlic powder, salt and pepper; mix well. Spread evenly onto a baking sheet and place in oven for 8-10 minutes, then set aside to cool. Combine diced peppers with dressing. In a separate mixing bowl, combine romaine, sauerkraut and corned beef with dressing mixture; mix well. Divide salad between four plates, top each with croutons and shredded Swiss cheese to serve.