Reuben Salad

Dianne

Loaded with tempeh bacon and sauerkraut and drenched in non-dairy Thousdand Island dressing, this vegan Reuben salad is a terrific light meal for the summer. It's a healthy take on a favorite sandwich!

This recipe makes 4 medium-sized salads or 2 big meal-sized salads

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Prep Time 10

Course Salad

Cuisine American

Servings 4 servings

Calories 217 kcal

Ingredients

1 large head romaine lettuce or two romaine hearts, coarsely chopped
2 cups red cabbage, coarsely chopped (about ¼ of a head of cabbage)
2 cups sauerkraut, well drained
1 cup Thousand Island Dressing
1 recipe Tempeh Bacon
1 cup Garlicky Chickpeas

Instructions

Mix the romaine, shredded cabbage, and sauerkraut together in a large bowl. Top with the Thousand Island Dressing, Tempeh Bacon, and Garlicky Chickpeas.