1 bag of broccoli slaw mix 1 package of real bacon recipe pieces 60 grams sunflower seeds 1/2 cup raisins 2 tablespoons apple cider vinegar stevia to taste 1/2 to 3/4 cup light mayo Combine and refrigerate overnight. Serves 4-6
Preheat oven to 400F and liberally grease a 9x13 casserole pan. 1.5 pound deli corned beef, chopped 26 oz can sauerkraut, drained 18 slices of swiss cheese. 9 slices left whole, 9 slices chopped 1 loaf dark pumpernickel bread- 3 slices should be cubed for the garnish 1 bottle Ken's steakhouse russian dressing Cover the bottom of your casserole dish with full bread slices. Top bread with full slices of Swiss cheese. Begin layers on top of bread and cheese layer. First chopped corned beef, then sauerkraut, followed by half of the Russian dressing. Repeat beef/sauerkraut/dressing layer. Top with chopped Swiss cheese and cubed pumpernickle. Bake for 30-40 minutes until everything is bubbly, cheese is melted and bread cubes are crisp. Allow to cool 15 minutes before serving. Makes 6 teenager sized servings.