Corned-Beef Salad With Thousand Island Dressing And

Name: Corned-Beef Salad With Thousand Island Dressing And Rye Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups 1/4-inch cubes rye bread; 1 1/2 tablespoons cooking oil; 3/4 teaspoon salt; 1/2 teaspoon fresh-ground black pepper; 1/2 cup mayonnaise; 2 tablespoons ketchup; Dash Worcestershire sauce; 1 tablespoon pickle relish; 1 hard-cooked egg, chopped; 3 scallions, white bulbs and green tops chopped and reserved separately; 1 head green leaf lettuce (about 3/4 pound), torn into bite-size pieces (about 2 1/2 quarts); 1/2 head iceberg lettuce (about 1 pound), torn into bite-size pieces (about 1 1/2 quarts); 1/2 pound sliced corned beef, cut into 1/2-inch-wide strips

Servings: persons

3 cups 1/4-inch cubes rye bread
1 1/2 tablespoons cooking oil
3/4 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1/2 cup mayonnaise
2 tablespoons ketchup
Dash Worcestershire sauce
1 tablespoon pickle relish
1 hard-cooked egg, chopped
3 scallions, white bulbs and green tops chopped and reserved separately
1 head green leaf lettuce (about 3/4 pound), torn into bite-size pieces (about 2 1/2 quarts)
1/2 head iceberg lettuce (about 1 pound), torn into bite-size pieces (about 1 1/2 quarts)
1/2 pound sliced corned beef, cut into 1/2-inch-wide strips

1
Heat the oven to 350u00b0. Put the bread cubes on a baking sheet and toss them with the oil and 1/4 teaspoon each of the salt and pepper. Bake, stirring occasionally, until the croutons are crisp and starting to brown, 5 to 10 minutes.
2
In a small bowl, whisk together the mayonnaise, ketchup, Worcestershire sauce, 1/4 teaspoon of the salt, and the remaining 1/4 teaspoon pepper. Add the pickle relish, the egg, and the scallion bulbs and stir to combine.
3
In a large bowl, toss together the lettuces, scallion tops, and corned beef. Serve topped with the dressing and the croutons.
4
Variations:: Instead of the corned beef, add strips of deli pastrami, ham, or turkey.: Use romaine instead of iceberg lettuce.
5
Wine Recommendation: Since the trade embargo was lifted in 1991, South African wines have become readily available here. The country's unique pinotage, a red grape created by crossing pinot noir and cinsault, has rich red-berry flavors and a hint of earthiness.

484

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups 1/4-inch cubes rye bread, 1 1/2 tablespoons cooking oil, 3/4 teaspoon salt, 1/2 teaspoon fresh-ground black pepper, and more.

Yes, Corned-Beef Salad With Thousand Island Dressing And Rye Croutons falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Corned-Beef Salad With Thousand Island Dressing And Rye Croutons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions