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Corned-Beef Salad with Thousand Island Dressing and Rye Croutons

Source: Food & Wine
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Active Time:  15 Minutes
Total Time:  20 Minutes
  4 servings
You've probably eaten a sandwich with a salad inside; now try a salad with a sandwich inside. Strips of corned beef are tossed with lettuce and rye-bread croutons, then topped with Thousand Island dressing--the real old-fashioned kind with "islands" of pickle relish, hard-cooked egg, and chopped scallion.
For Croutons:
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
For Dressing:
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
Corned-Beef Salad with Thousand Island Dressing and Rye Croutons Recipe at
FOR THE CROUTONS: Heat the oven to 350 degrees F. 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.

FOR THE DRESSING: 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.

TO SERVE: In a large bowl, toss together the lettuces, scallion tops, and corned beef. Serve topped with the dressing and the croutons.

  • Instead of the corned beef, add strips of deli pastrami, ham, or turkey.
  • Use romaine instead of iceberg lettuce.

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.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   4 servings
Calories: 752
Fat. Total: 42g
Fiber: 6g
Carbohydrates, Total: 72g
Sodium: 1523mg
% Cal. from Fat: 50%
Cholesterol: 100mg
Protein: 24g
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