Turkey Reuben Salad
3 slices pumpernickel bread, for croutons
1 large head red leaf lettuce, or other leafy greens
3/4 pound cooked turkey breast, cut into thin strips
2 cups rinsed and drained sauerkraut
1/2 pound low-fat Swiss cheese, cubed (about 2 cups)
1 cup low-fat Russian dressing
1 teaspoon caraway seeds
To make croutons, cut bread into 1/2-inch cubes. Bake 15 minutes on a baking sheet at 300° F. Set aside.
Tear lettuce into a large bowl (should make about 6 cups), reserving 6 large leaves to garnish plates. Add turkey, sauerkraut and Swiss cheese; toss gently.
Divide mixture evenly and place on top of whole lettuce leaves on plates. Pour on Russian dressing, top with croutons and sprinkle with caraway seeds.
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Total Fat 11g
Total Carb. 26g