Reuben Salad
Yield: 24 servings, about 2-1/2 cups each
Ingredients   Weights   Measures
 coleslaw blend    3 lb. + 6 oz.    1-1/2 gal.
 KRAFT Thousand Island Dressing, divided    1 lb. + 2 oz.    2 cups
 spring lettuce mix    1 lb. + 2 oz.    1-1/2 gal.
 corned beef brisket, cut into thin slices (1/3 oz. each)    1 lb. + 8 oz.    -
 shredded Swiss cheese    12 oz.    3 cups
 coarse ground black pepper    -    1 tsp.
 grape tomatoes, halved    1 lb. + 2 oz.    36 each
 red peppers, julienned    6 oz.    1-1/2 cups
 thin breadsticks    -    24 each
TOSS coleslaw blend with 1-1/2 cups of the dressing (or 1 Tbsp. of the dressing for trial recipe). Let stand 10 min.
COMBINE lettuce mix with remaining 1/2 cup dressing (or remaining 1 tsp. dressing for trial recipe).
FOR each serving: Place 1 cup of the coleslaw on serving plate; top with 1 cup of the lettuce mixture, 1 oz. meat (3 slices), 2 Tbsp. cheese and dash of black pepper. Surround with 3 tomato halves and 1 Tbsp. red peppers. Serve with 1 breadstick.
Substitute
Substitute 1 Tbsp. rye or pumpernickle croutons for each breadstick.
Substitute
Substitute pastrami for the corned beef.
Substitute
Substitute chopped romaine for the spring lettuce mix.
K:53890v21