Best 6 Roasted Reuben Layered Salad Recipes

Indulge in the tantalizing flavors of the Reuben sandwich, transformed into a delightful layered salad. This culinary creation combines the classic elements of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing, artfully arranged in a vibrant and flavorful presentation. Layers of crisp lettuce, tender corned beef, tangy sauerkraut, and melted Swiss cheese are stacked to perfection, creating a symphony of textures and tastes. The crowning glory is a drizzle of creamy Thousand Island dressing, adding a burst of richness and tying all the elements together. This roasted Reuben layered salad is not just a meal; it's an experience that will transport you to deli heaven.

Variations of this classic recipe are also explored, offering unique twists on the traditional Reuben. For those who prefer a vegetarian option, the corned beef is replaced with roasted portobello mushrooms, adding a meaty and flavorful substitute. The "Reuben Roll-Ups" offer a fun and portable presentation, where the Reuben filling is rolled up in slices of Swiss cheese and baked to perfection. And for a lighter take, the "Reuben Salad with Light Dressing" provides a healthier version with a tangy vinaigrette dressing.

Let's cook with our recipes!

LOW CARB REUBEN CHOPPED SALAD

Low Carb Reuben Chopped Salad image

This Reuben Chopped Salad has all the delicious flavors of your favorite classic diner sandwich, but in a healthier salad version - Complete with scratch made Russian dressing. With only 5 main ingredients and just 10 minutes, you will have the perfect quick and easy weekday lunch.

Provided by Kyndra Holley

Categories Salad Recipes

Time 10m

Number Of Ingredients 7

Ingredients

1 large head romaine lettuce, shredded
1/2 pound deli style corned beef, thinly sliced
1 cup shredded Swiss cheese
1 cup sauerkraut
2 tablespoons caraway seeds
2 tablespoons chopped fresh chives
Russian dressing, for serving (get the recipe here)

Steps:

Divide chopped romaine evenly between four bowls.
In a large bowl, combine corned beef, Swiss cheese and sauerkraut.
Divide mixture among the four plates of lettuce.
Sprinkle caraway seeds and chives over top of each plate.
Serve with Russian dressing.

Nutrition Facts : Calories 240 calories, Fat 12g, Carbohydrate 8.5g, Fiber 4.3g, Protein 25g

HEARTY REUBEN SALAD

Hearty Reuben Salad image

-Mrs. Paul Tremblay, Fort Wayne, Indiana

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

4 cups torn iceberg lettuce
1 can (16 ounces) sauerkraut, rinsed and drained
1 cup cubed Swiss cheese
2 packages (2-1/2 ounces each) sliced corned beef, chopped
2 tablespoons minced fresh parsley
1/4 to 1/2 cup Thousand Island salad dressing
1/2 cup rye croutons
4 hard-boiled large eggs, quartered

Steps:

In a large salad bowl, combine the lettuce, sauerkraut, cheese, corned beef and parsley. Drizzle with dressing; toss to coat. Garnish with croutons and eggs. Serve immediately.

Nutrition Facts : Calories 323 calories, Fat 21g fat (9g saturated fat), Cholesterol 259mg cholesterol, Sodium 1329mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 4g fiber), Protein 21g protein.

ROASTED REUBEN LAYERED SALAD

Roasted Reuben Layered Salad image

I really enjoy a good Reuben sandwich but not all the calories that come with it. So, I was thinking and thinking how could I make it healthier and less calories for everyone and still enjoy all the flavor of the Reuben and I came up with this salad. I am pleased that it worked out and that it is equally as delicious as the...

Provided by Kimberly Biegacki

Categories Roasts

Time 20m

Number Of Ingredients 16

Ingredients

LAYERED SALAD
1 whole head of iceberg lettuce
1 bag of sauerkraut, drained (i used 1/2 of bag)
1 lb sliced corned beef, chopped
8 - 12 oz bag of swiss cheese, shredded
1 bottle thousand island or russian salad dressing
1/2 medium onion, sliced or diced then sauteed
6 slice peppered bacon, cooked and crumbled
ADDED TO DRESSING
1 Tbsp horseradish sauce per serving (optional, i like a little kick to the dressing)
FOR CROUTONS
6 slice pumpernickel rye bread, torn and toasted
olive oil
onion salt
garlic powder
caraway seeds

Steps:

1. For my croutons I added some olive oil to my torn bread and tossed them together. Then, I added some garlic powder and onion salt. If I had caraway seed I would have added it too. Then I baked them in oven for 10 minutes at 350.
2. I used an 11 by 15 glass dish and layered my chopped lettuce first.
3. Next layer your sauerkraut on top of the lettuce. (If you have some people who don't like the kraut just layer half of it) Then your chopped corned beef is next.
4. Now add your cheese and roast in the oven at 350 degrees for 5 minutes or so. Just till the cheese is melted.
5. Now, you can add your dressing now or just take it to the table. Add your sauteed onions, crumbled bacon and croutons on top after dressing.
6. Use a spatula or square server utensil to cut down through the meat and cheese to serve.
7. Here is what a Reuben Sandwich looks like here in Ohio at one of our most famous restaurants for this sandwich and it is all stacked up with corned beef. Now I know I cut some major calories by turning it into a salad intead. :-)

ROASTED VEGETABLE SALAD

Roasted Vegetable Salad image

Provided by Food Network

Categories side-dish

Time 1h5m

Yield 8 cups, 10 to 12 servings

Number Of Ingredients 13

Ingredients

2 large (1 1/4 pounds) eggplant, peeled, trimmed and cut into 1/2-inch dice
2 large (12 ounces) zucchini, trimmed and cut into 1/2-inch dice
2 medium (6 ounces) yellow squash, trimmed and cut into 1/2-inch dice
2 cups diced onion
1/2 cup olive oil
3 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
1 cup finely chopped assorted fresh herbs, such as chives, tarragon, dill, chervil, basil, cilantro, and parsley
1 cup finely chopped assorted fresh herbs, such as chives, tarragon, dill, chervil, basil, cilantro, and parsley
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon chopped garlic
8 ounces goat's milk feta, crumbled (about 2 cups)

Steps:

Preheat the oven to 350 degrees F.
Place the vegetables in a large mixing bowl and toss with the olive oil, salt, and pepper, to evenly coat.
Spread the vegetables in one layer in a large roasting pan, and roast in the preheated oven for 45 minutes. Remove the roasting pan from the oven and allow the vegetables to cool for 15 minutes.
Place the vegetables in a large mixing bowl and toss with the fresh herbs, olive oil, lemon juice, and garlic. Season, to taste, with salt and pepper. Toss with the cheese and serve.

LAYERED SALAD REUBEN-STYLE

Layered Salad Reuben-Style image

From Taste of Home and you know you can't go wrong with TOH. Very different from the other posted here.

Provided by Julie Bs Hive

Categories < 30 Mins

Time 20m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

4 1/2 teaspoons butter, melted
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups cubed rye bread
1 (6 ounce) package ready-to-serve salad greens
2 cups chopped pastrami
1 large tomatoes, diced
1/2 cup sauerkraut, rinsed and well drained
1/4 cup thinly sliced green onion
1 (8 ounce) bottle thousand island dressing
3/4 cup shredded swiss cheese

Steps:

Make the croutons tossing the bread cubes in the butter and salt & pepper. Toss to coat well then arrange in a single layer on an ungreased cookie sheet. Bake at 400° for 8-10 minutes or until golden brown. Cool.
In a large salad bowl layer half of the salad greens, pastrami, tomato, sauerkraut, onions and dressing. Repeat these layers. Sprinkle with croutons and Swiss cheese.

Nutrition Facts : Calories 114.8, Fat 10, SaturatedFat 3.1, Cholesterol 14.9, Sodium 254.6, Carbohydrate 4.5, Fiber 0.7, Sugar 3.6, Protein 2.5

LAYERED REUBEN SPREAD

Layered Reuben Spread image

The sandwich in a dish! If you prefer a "Rachel" to a "Reuben", substitute smoked or oven-roasted turkey for the corned beef in this spread.

Provided by Bobbie S.

Categories Spreads

Time 40m

Yield 24 serving(s)

Number Of Ingredients 7

Ingredients

2/3 cup mayonnaise
1/3 cup thousand island dressing
1 (8 ounce) can sauerkraut, well drained
8 ounces shredded swiss cheese (2 cups)
1 (6 ounce) package thinly sliced corned beef, chopped
2 tablespoons sliced green onions
assorted cracker (I like Rye Krisps, or can also use the small cocktail rye bread slices)

Steps:

Heat oven to350.
In small bowl, mix mayonnaise and dressing until well blended.
In ungreased 9 inch pie pan, layer sauerkraut, half the cheese, the corned beef and mayonnaise mixture. To remaining half of cheese, add onions and toss to mix. Sprinkle over top.
Bake 20 to 25 mimutes or until bubbly around edge.
Serve with crackers or cocktail bread slices.

Nutrition Facts : Calories 94, Fat 7.4, SaturatedFat 2.6, Cholesterol 18.2, Sodium 240.6, Carbohydrate 3.1, Fiber 0.3, Sugar 1.3, Protein 4

Tips:

Use high-quality ingredients for the best flavor. Look for fresh vegetables, flavorful cheese, and thinly sliced deli meats.
Layer the salad in a trifle bowl or other clear glass bowl so that the different colors and textures are visible.
Make sure to press down on each layer of salad to compact it and prevent the layers from shifting.
Chill the salad for at least 30 minutes before serving to allow the flavors to meld.
Garnish the salad with fresh herbs, such as parsley or chives, for a pop of color and flavor.

Conclusion:

Roasted Reuben Layered Salad is a delicious and easy-to-make dish perfect for any occasion. With its combination of roasted vegetables, flavorful deli meats, and creamy dressing, this salad is sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting salad recipe, give Roasted Reuben Layered Salad a try!