Never thought about trying to adapt a meatless reuben, so glad I came across this recipe! I made mine vegan by using Kraft 1000 Island (no egg yolks like most other brands), substituting Earth Balance for butter, and leaving off the swiss cheese. I mix the kraut in the dressing and put a generous amount on the sandwich - as much as would stay on the bread. Very tasty!! Will make again!

Reviewed On: Jan. 30, 2009

I have made this salad several times over the past 5 years, and it is absolutely my favorite salad. Lately, Ive been trying to make healthier food choices, and I made the salad tonight substituting agave syrup for white sugar - I couldn't tell the difference, it was as fabulous as ever!

Reviewed On: Jan. 3, 2009

I followed this recipe with two minor changes - I ran out of lemon juice, so the marinade was short (probably 2 or 3 tablespoons), and we have our hands full, so we skipped using the extra marinade to baste the chops. Despite the changes, my entire family LOVED these - even my meat-hating 1 year old! Quick, easy, and everyone loved them? We will be making these regularly!

Reviewed On: Apr. 18, 2008