Layered Salad Reuben-Style

http://www.tasteofhome.com/recipes/layered-salad-reuben-style

Here's a fun twist on the traditional seven-layer salad that's great for large gatherings any time of year. It combines lettuce and tomato with Reuben sandwich fixings. I like to buy pastrami in 1/4-inch slices at the deli counter and chop it up at home, but you can use leftover corned beef instead. —Amy Smith, Avon, Connecticut

TOTAL TIME: Prep/Total Time: 30 minutes.

YIELD: 12 servings

Ingredients

· 4-1/2 teaspoons butter, melted

· 1/8 teaspoon salt

· 1/8 teaspoon pepper

· 2 cups cubed rye bread

· 1 package (16 ounces) ready-to-serve salad greens

· 2 cups chopped pastrami

· 1 large tomato, diced

· 1/2 cup sauerkraut, rinsed and well drained

· 1/4 cup thinly sliced green onions

· 1 bottle (8 ounces) Thousand Island salad dressing

· 3/4 cup shredded Swiss cheese

Directions

· 1. In a small bowl, combine the butter, salt and pepper. Add bread cubes and toss to coat.

· 2. Arrange in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 8-10 minutes or until golden brown, stirring occasionally. Cool.

· 3. In a large salad bowl, layer half the salad greens, pastrami, tomato, sauerkraut, onions and dressing; repeat layers. Sprinkle with croutons and cheese.