Reuben Kale Salad with Russian Style Dressing








Russian Style Dressing

  • 4 oz (½ package) cream cheese, softened
  • 1 Tablespoon vinegar
  • 4 Tablespoons water
  • 3 Tablespoons prepared Chili sauce
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt

Rye Croutons

  • 4 slices rye bread
  • 2 Tablespoons Challenge Spreadable Butter


  • ½ cup drained sauerkraut
  • Russian style dressing (above)
  • 10 oz (11 cups) Kale, chopped into bite size piecees
  • 2 ½ cups corned beef, thinly sliced and cut into ⅛-inch wide strips
  • 1 ½ cups grated Swiss cheese
  • Rye bread croutons (above)


Russian Style Dressing

  • 1

    Slowly add and whisk other ingredients into the softened cream cheese to form a smooth dressing (or use blender or mixer to combine.)

Rye Croutons

  • 2

    Spread each side of the bread slices with about ¾ Teaspoon of Challenge Spreadable Butter; cut slices into cubes, place cubes in single layer on a shallow baking pan.

  • 3

    Bake in 350° oven stirring occasionally until lightly browned (about 15 minutes). Set aside to cool.


  • 4

    Combine dressing and drained sauerkraut and pour over kale. Stir until kale is evenly coated with dressing.

  • 5

    Stir in corned beef strips and grated Swiss cheese.

  • 6

    Add rye croutons just before serving.


  • !

    With a blender the dressing goes together very quickly. If you elect to whip the dressing together, ingredients need to be added slowly into the softened cream cheese.

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