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Serves : 4

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. Slideshow: More Terrific Salads

How to Make It

Step 1    

Heat the oven to 350°. 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.

Step 2    

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.

Step 3    

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

Notes

Variations

• Instead of the corned beef, add strips of deli pastrami, ham, or turkey.

• Use romaine instead of iceberg lettuce.

Suggested Pairing

South Africa's unique Pinotage, a red grape created by crossing Pinot Noir and Cinsault, has rich red-berry flavors and a hint of earthiness.

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