Reuben Salad

• 12 cup Italian salad dressing (I use Kraft lite zesty italian)
• 14 cup french's spicy brown mustard
• 12 lb swiss cheese, cut into 1/2 inch cubes
• 12 lb pastrami, cut into 1/2 inch cubes
• 3 cooked medium red potatoes, unpeeled and cut into 1/2 inch cubes i use 3 medium potato
• 2 cups sauerkraut, well drained
• 23 cup finely chopped fresh dill (I have used both of them and they both work well) or 23 cup sweet pickle, whichever you like (I have used both of them and they both work well)
• 4 hard-boiled eggs
• 12 cup chopped celery
• 6 green olives, sliced
• cabbage or lettuce leaf, for serving
• pumpernickel bread, to serve with

1. Combine Italian dressing in a large bowl (if you are using Thousand Island, then just put that in the bowl without using the mustard).
2. Cut cheese, pastrami and potatoes into 1/2 inch cubes.
3. Add pickle, olives, celelry and sauerkraut.
4. Add to dressing in bowl.
5. Toss to coat.
6. Serve on a bed of cabbage or lettuce leaves if desired.
7. .Serve with pumpernickel bread.

italian salad dressing, brown mustard, swiss cheese, pastrami, red potatoes, sauerkraut, fresh dill, eggs, celery, green olives, cabbage, pumpernickel bread

Taken from www.food.com/recipe/reuben-salad-325169 (may not work)