Reuben Salad Kabobs
Prep time
Total time
Serves: 4
  • ½ head butter lettuce, cut into 1 inch squares
  • 1 pound roast beef or corned beef, shaved thin
  • A handful of cherry tomatoes, halved
  • 8 ¼ inch thick slices of dill pickles
  • 1 cup cubed Swiss cheese
  • ¼ cup mayo (I used Primal Kitchen)
  • ¼ cup tomato sauce
  • 3 tablespoons diced dill pickles
  • 1 tablespoons swerve confectioners or equivalent
  1. Make the dressing by placing the baconnaise, tomato sauce, dill pickles and sweetener in a bowl. Combine until smooth. Taste and adjust seasoning; adding salt or sweetener.
  2. Cut the lettuce into 1 inch squares and thread onto wooden skewers. Fold the corned beef slice into 1 by 1 inch square and thread it onto the skewer. Thread on a dill pickle slice, cube of cheese and a ½ a tomato. Repeat layers. Repeat with remaining skewers. Place on a serving platter and serve with a bowl of dressing for dipping. Store extras in airtight container in the fridge for up to 4 days.
Recipe by Maria Mind Body Health at