Reuben RBS inspired by Jennifer

Reuben RBS inspired by Jennifer

This bright idea was first proposed in the ELAB group by my friend Jennifer; this is my version.

If you made my corned beef and cabbage recipe, you’ve got 8 packs of corned beef in your freezer now. If not, you can just buy some deli pastrami to enjoy this salad!

I recommend choosing fermented sauerkraut and dill pickles (in the refrigerated section of the store), but honestly, they’re too rich for my blood; I make my own for the sake of frugality. But I expect whatever you buy would be equally yummy!

I also recommend quadrupling the dressing recipe as besides being cheap, I’m also lazy!

For one Reuben Ridiculously Big Salad (RBS):

INGREDIENTS

  • however much greens works for you, in bite-size pieces (I use about 1 romaine heart)
  • 1/2 – 1 cup sauerkraut
  • 1-2 sliced dill pickles
  • 8 oz precooked corned beef (or shaved deli pastrami)
  • 2 oz swiss cheese, diced
  • 3 TB mayo
  • 3 TB full-fat Greek yogurt
  • 2 TB tomato paste
  • 2 TB spicy brown mustard
  • fresh parsley, chopped to yield 1 TB (or 1 tsp dried)
  • fresh chives, chopped to yield 1 TB (or 1 tsp dried)
  • fresh dill, chopped to yield 1 TB (or 1 tsp dried)
  • 2 scoops stevia, or to taste

METHOD

  1. Put first five ingredients in a VERY large bowl.
  2. Mix up the rest of the ingredients in a small bowl to make Russian dressing.
  3. Sprinkle salad with caraway seeds for some “rye bread” flavor.
  4. Toss and enjoy!

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