Reuben Salad In A Jar

• 2 tablespoons butter, melted
• 1/8 teaspoon pepper
• 2 cups cubed rye bread
• 3/4 cup Thousand Island salad dressing
• 2 cups chopped pastrami
• 1 cup sauerkraut, rinsed and well drained
• 1 large tomato, diced
• 8 green onions, thinly sliced
• 1 cup shredded Swiss cheese
• 1 package (6 ounces) ready-to-serve salad greens

1. In a bowl, combine butter and pepper. Add bread cubes and toss to coat. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 400u0b0 until golden brown, 8-10 minutes, stirring occasionally. Cool.
2. In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: dressing, pastrami, sauerkraut, tomato, green onions, cheese and salad greens. Cover and refrigerate until serving. Divide croutons among 4-oz. glass jars or other small containers; cover. To serve, transfer salads and croutons into bowls; toss to combine.

butter, pepper, cubed rye bread, salad dressing, pastrami, sauerkraut, tomato, green onions, swiss cheese, ready

Taken from www.tasteofhome.com/recipes/reuben-salad-in-a-jar/ (may not work)