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!
Serves:
4
Ingredients:
| 12 oz | Charlie's Pride Corned Beef, julienned |
| 4 oz | Marble rye bread, cubed |
| 4 Tbsp | Olive oil |
| Pinch garlic powder | |
| Pinch salt/pepper | |
| 6 oz | Roasted red pepper, diced |
| 4 oz | Thousand Island dressing |
| 8 cups | Romaine lettuce |
| ½ cup | Sauerkraut |
| 6 oz | Swiss cheese, shredded |
Directions:
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.