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TEST KITCHEN APPROVED

Reuben Salad in a Jar

Name: Reuben Salad in a Jar
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Jewish
Ingredients: 2 tablespoons butter, melted; 1/8 teaspoon pepper; 2 cups cubed rye bread; 3/4 cup Thousand Island salad dressing; 2 cups chopped pastrami; 1 cup sauerkraut, rinsed and well drained; 1 large tomato, diced; 8 green onions, thinly sliced; 1 cup shredded Swiss cheese; 1 package (6 ounces) ready-to-serve salad greens

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 26, 2023

Amy Smith from Avon, Connecticut, shared her layered Reuben salad with us, and we couldn’t resist making it extra portable. Get ready to be asked for the recipe. —Taste of Home Test Kitchen

Test Kitchen tips

Check out the original recipe at Reuben Layerd Salad.

TEST KITCHEN APPROVED

Reuben Salad in a Jar

1 Reviews Add your review

Yield:4 servings

Prep:20 min

Cook:10 min

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Ingredients

2 tablespoons butter, melted
1/8 teaspoon pepper
2 cups cubed rye bread
3/4 cup Thousand Island salad dressing
2 cups chopped pastrami
1 cup sauerkraut, rinsed and well drained
1 large tomato, diced
8 green onions, thinly sliced
1 cup shredded Swiss cheese
1 package (6 ounces) ready-to-serve salad greens

Text Ingredients

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Directions

1
In a bowl, combine butter and pepper. Add bread cubes and toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 400° until golden brown, 8-10 minutes, stirring occasionally. Cool.

2
In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: dressing, pastrami, sauerkraut, tomato, green onions, cheese and salad greens. Cover and refrigerate until serving. Divide croutons among 4-oz. glass jars or other small containers; cover. To serve, transfer salads and croutons into bowls; toss to combine.