This Reuben Chopped Salad has all the delicious flavors of your favorite classic diner sandwich, but in a healthier salad version - Complete with scratch made Russian dressing. With only 5 main ingredients and just 10 minutes, you will have the perfect quick and easy weekday lunch.
Ingredients in Reuben Chopped Salad
Ingredients Notes
Step by Step Instructions
How to make Reuben Chopped Salad
STEP 1: Divide chopped romaine evenly between four bowls.
STEP 2: In a large bowl, add corned beef, Swiss cheese and sauerkraut. Mix to combine.
STEP 3: Divide mixture among the four plates of lettuce.
STEP 4: Sprinkle caraway seeds and chives over top of each plate.
Serve with Russian dressing.
Keto Salad Dressing Recipes
Recipe Tips and Variations
Frequently Asked Questions
A classic Reuben is made with corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye bread. This is a Reuben Chopped Salad, so it takes the elements of Reuben and remixes them into a salad.
While a Reuben is made with corned beef and sauerkraut, a Rachel is made with turkey or pastrami and coleslaw. You can remix this chopped salad in the same way.
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Low Carb Reuben Chopped Salad
- Total Time: 10 minutes
- Yield: 4 Servings
- Diet: Gluten Free
Description
This Reuben Chopped Salad has all the delicious flavors of your favorite classic diner sandwich, but in a healthier salad version - Complete with scratch made Russian dressing. With only 5 main ingredients and just 10 minutes, you will have the perfect quick and easy weekday lunch.
Ingredients
- 1 large head romaine lettuce, shredded
- ½ pound deli style corned beef, thinly sliced
- 1 cup shredded Swiss cheese
- 1 cup sauerkraut
- 2 tablespoons caraway seeds
- 2 tablespoons chopped fresh chives
- Russian dressing, for serving (get the recipe here)
Instructions
- Divide chopped romaine evenly between four bowls.
- In a large bowl, combine corned beef, Swiss cheese and sauerkraut.
- Divide mixture among the four plates of lettuce.
- Sprinkle caraway seeds and chives over top of each plate.
- Serve with Russian dressing.
Notes
- net carbs per serving: 4.2g
- Up the protein: Add a bit more protein and serve with grilled chicken, or even pile shredded pork on top.
- Make it a Rachel: swap the corned beef for turkey or pastrami, and switch out the sauerkraut for coleslaw. This is what's done in a Rachel sandwich, a different take on the classic Reuben, and it works great in this chopped salad!
- Prep Time: 10 minutes
- Category: Salad Recipes
- Method: Mixing
- Cuisine: American
**Recipe originally posted November 26th 2014 - Updated May 23rd 2021**
Angela H says
I love this recipe . It’s so quick and easy to make for a nice lunch and can be increased for multiple people. Highly recommend
Karen Barnhart says
Looks amazing. Any substitute for The sauerkraut? Or a recipe. I
Marcy says
I absolutely love this ! The only change I made was using pastrami instead of corned beef (personal preference) , and I used cabbage instead of lettuce because it holds up longer in the fridge. Thank you for sharing this !
Lisa says
Really hit the spot! My husband loved it, too, and he’s not keto. Thanks, I have loved all of your recipes I’ve tried so far.
Lisa Holsomback says
Made this for dinner tonight. My husband and I both LOVED it!! Thank you so much!!
S Robi says
This salad was just what we needed tonight now that it is to hot to cook.
Sierra says
This was such a fantastic idea! I had been craving a reuben sandwich and this really didn't feel like a compromise. I heated the corned beef and swiss in the toaster oven to make it melty, and I topped with everything but the bagel seasoning. Used my own Russian dressing recipe (tomato paste & ACV instead of ketchup and a heaping spoonful of horseradish). Definitely hit the spot - thanks!
Margarita DeRose says
How exciting for you and your hubby...
Looking forward to making the salad this week,
looks amazing!!!
Janet says
Can’t rate your recipe yet but I also can’t wait to try it! St. Patrick’s Day is coming up and I know exactly what I’m going to do with the leftover corned beef. Oh dang, I’m drooling now!