Reuben Chef Salad

Reuben Chef Salad
  • Prep Time: 20
  • Total Time: 140
  • Servings: 4 - 6

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About this Recipe

My favourite deli serves a great Rueben and a great chef salad. This is a combination of the two and tastes really delicious!


1 Maple Leaf® Corned Beef Brisket
4 cups (1 L) Shredded leaf lettuce
2 - 3 Hard-boiled eggs, quartered
1 cups (250 mL) Shredded red cabbage
1 cups (259 mL) Cherry tomatoes, halved
1 Small Orange pepper, diced
1 cup 250 mL) Grated Swiss cheese
1 cup 250 mL) Grated Swiss cheese
3/4 cup (175 mL) Sauerkraut
1/3 cup (80 mL) Thousand Island dressing


COOK corned beef according to package directions until very tender. Once cooked, cool slightly and shred meat with a fork. Set aside.

ASSEMBLE salad by arranging lettuce evenly on a large platter. In rows, arrange hard-boiled eggs, cabbage, tomatoes, peppers, shredded corned beef, cheese, croutons and sauerkraut. Drizzle with dressing and enjoy.


Use remaining corned beef to make Reuben Sandwiches.

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