Reuben Salad Cups|
I know it is weird, but I am not a big Reuben sandwich fan. Which might not seem weird unless you take into account I like most of the ingredients mixed together and even individually. So while I would skip the Reuben sandwich, I love these cute little salad cups. We use small cabbage leaves, but you can use a different leaf, such as red leaf lettuce, or iceberg - or of course a small bowl. For an appetizer we like stuffing this mix in endive leaves or celery stalks, or dolloping on cocktail bread or toasts. You can use your favorite commercial dressing or try our recipes for Thousand Island Dressing or
Russian Salad Dressing. We like using saurkraut, but shredded cabbage or cole slaw mix can be used if you prefer. The flavors blend nicely if you mix the salad together up to 24 hours in advance. Just refrigerated in an airtight container and quickly mix before filling your lettuce cups.
2 cups shredded cooked corned beef
1 cup well-drained saurkraut
1 cup shredded Swiss cheese
1/3 cup Thousand Island or Russian dressing
6 small cabbage leaves
Toss together all of the ingredients except for the cabbage leaves in a medium bowl. Place the cabbage leaves on small plates and spoon the salad mixture onto each leaf.
Makes six servings.
Preparation Time: 5 minutes
Total Time: 5 minutes