This recipe comes from my friend and fellow Beacon editor, Deb Bretz. She got the recipe off one of the “Mr. Food Test Kitchen” segments shown on one of our local channels. We were at an editing session last month and it was getting near lunch, and she commented she couldn’t wait to get home and eat some of this salad, that it was SO GOOD! Upon hearing that, I thought it would be a perfect recipe for the Beacon. She was right! It is SOO GOOD!
REUBEN MACARONI SALAD
INGREDIENTS
• 2 cups bowtie macaroni
• 1/2 pound of cooked corned beef, diced
• 1 cup (4 ounces) shredded Swiss cheese
• 1 (16 ounce) can sauerkraut, drained
• 1/2 teaspoon caraway seed
• 1 cup bottled Russian dressing
INSTRUCTIONS
1. In a medium pot of boiling water, cook macaroni until tender; drain and cool.
2. In a large bowl, combine corned beef, cheese, sauerkraut, caraway seed, and macaroni. Add Russian dressing and toss thoroughly. Chill until ready to serve.
NOTES:
I got the corned beef at a Publix deli and asked for a dinner cut which is about ¼ inch thick – I diced it at home.
For the sauerkraut I bought a can of Silver Floss Bavarian Kraut which has the caraway seeds in it, so I did not add the ½ teaspoon of caraway seeds.
Salad can be served with tomato wedges and dill pickle spears, if desired. I have also added about ¼ cup of chopped dill pickles to the salad.
