Gluten-Free Reuben Salad

Reuben Salad

Well, I am off on a trip today and I’m quite excited about it. Most might associate the Reuben Sandwich with New York City, but according to the internet, the Reuben originated in the wonderful city of Omaha, Nebraska, which is where I am off to! One of my best friends moved to Omaha last year and since I am always up for an adventure, I decided Nebraska would be the perfect spot for my spring break!

One of my favorite things about traveling, is trying the local cuisine and specialties. I am fairly certain I have never actually had a Reuben sandwich and since Rye bread is not gluten-free, I probably never will, but luckily you won’t even miss the bread in this salad. I was actually kind of surprised by how well this salad turned out. I was a bit wary of adding sauerkraut to a salad, but in the end I think it was my favorite part. I made my own Russian dressing as well and while it was very tasty, on its own it turned out a bit sweet for my taste. With the salad however, it did go quite well with the sauerkraut and pickles. Due to my prolong stint living in Eastern Europe, I have to absolutely love anything pickled and dill pickles and sauerkraut are two of my favorite foods. If you aren’t so big on those, this might not be the salad for you, but if you love a good Reuben sandwich this will be right up your alley.

Reuben Salad

Gluten-Free Reuben Salad
Dressing adapted from Martha Stewart

Ingredients

For the Russian Dressing
  • 1/2 cup mayonnaise or Greek yogurt (I used half and half)
  • 2 tablespoons ketchup
  • 2 tablespoons pickle relish
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
For the Salad
  • 4 large handfuls lettuce or spring greens
  • 2 Tablespoons grated cheddar cheese
  • 1/4 cup sauerkraut
  • 1 Tablespoon dill pickle relish (or chopped dill pickles)
  • 2 Tablespoons Russian Dressing
  • 3 ounces cooked corned beef chopped or shredded (leftover or deli meat will work)

Instructions

For the Dressing:
  1. Combine all of the ingredients in a small bowl and mix well. Set aside or refrigerate until needed. Dressing can be covered and refrigerated for up to 1 week.
For the Salad:
  1. Add lettuce to a large serving bowl or plate. Top with the rest of the ingredients. Serve and enjoy!

 

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