Description
A classic rueben with wild garlic Havarti has peppery greens added to the mix and sweet butternut squash for a great combination of flavors.
Ingredients
Units
Scale
Reuben croutons
- 2 slices rye bread
- 1/4 lb (115 g) corned beef
- 2 oz (55 g) Havarti, Wild Garlic cheese
- 1 tbsp (15 ml) butter
Salad
- 1/2 cup (120 ml) cubed roasted butternut squash
- 2 cups (480 ml) arugula
- 1/2 apple, (crisp variety like Fuji), sliced into matchsticks
Dressing
- 1 pickle spear, minced
- 1/4 cup (60 ml) greek yogurt, 0%
- 1/4 cup (60 ml) mayo
- 2 tbsp (30 ml) ketchup
- a dash Worcestershire sauce
- freshly ground pepper
Instructions
- To make a reuben, heat up a cast iron skillet and add the pat of butter to melt. Lay two pieces of bread flat. Place cheese on the first layer, touching the bread and then build with corned beef. Top with other slice of bread and place on the heated skillet to toast and allow cheese to melt. Flip over to toast the other side. Cut into cubes.
- To make the dressing, mix everything together in a small dish.
- To make salad add salad ingredients, top with croutons and drizzle dressing over the top.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480