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Monday's Leftover's: Corned Beef Salad with Rye Croutons

Monday's Leftover's: Corned Beef Salad with Rye Croutons


When I think of leftover corned beef, two recipes almost always come to mind: sandwiches and hash. While I love both of those, I was very excited by this recipe for a salad that uses up corned beef. This recipe comes together quickly, making it ideal for a Monday night meal. Two types of lettuce — green leaf and iceberg — are tossed with a quick, easy homemade thousand island dressing. If it sounds super scrumptious, read more.

Corned Beef Salad with Rye Croutons

Corned Beef Salad with Rye Croutons

Corned Beef Salad with Rye Croutons

Ingredients

3 cups 1/4-inch cubes rye bread
1 1/2 tablespoons cooking oil
3/4 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1/2 cup mayonnaise
2 tablespoons ketchup
Dash Worcestershire sauce
1 tablespoon pickle relish
1 hard-cooked egg, chopped
3 scallions, white bulbs and green tops chopped and reserved separately
1 head green leaf lettuce (about 3/4 pound), torn into bite-size pieces (about 2 1/2 quarts)
1/2 head iceberg lettuce (about 1 pound), torn into bite-size pieces (about 1 1/2 quarts)
1/2 pound sliced corned beef, cut into 1/2-inch-wide strips

Directions

  1. Heat the oven to 350°.
  2. 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.
  3. 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.
  4. In a large bowl, toss together the lettuces, scallion tops, and corned beef. Serve topped with the dressing and the croutons.

Serves 4.

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