Now that Valentine’s day is over, we can move onto the next holiday on the list. St. Patrick’s Day! I say it every year, St. Patrick’s Day is one of my top three holidays. Partly because I’m Irish and partly because it’s my dad’s birthday! Being as my little one strangely loves corned beef, I decided to make some WELL ahead of time, and honestly I’m not sure why I don’t make it more often through the year.

I decided to use up the leftover corned beef to make this Reuben inspired salad. It has all the makings of a reuben sandwich in the form of a salad. Making it a perfect low carb, keto friendly and gluten free way to enjoy a reuben!

This salad starts out as most do, with green leaf lettuce. I then used leftover corned beef that I had on hand, but you could also used corned beef from the deli. Just but it thick cut and cube it up yourself at home. I then added sauerkraut, swiss cheese, and some cherry tomatoes for some relief from the sickness of the homemade thousand island dressing.

That thousand island dressing is lightened up by way of greek yogurt and a few other substitutions. It tastes great and is of course the perfect dressing to pair with this reuben salad. I added some rye chips as garnish to give the salad a bit of a crunch in place of croutons.

You could make this salad ahead of time or even use it as a meal prep for lunches during the week, just be sure to keep the dressing separate from the salad until you’re ready to enjoy.

Step-by-Step Photos:

Nutritional Claims: Low Carb • Keto Friendly • Gluten Free • Wheat Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Crustacean Free • Celery Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free