Reuben Salad
1 large head red leaf lettuce
12 ounces cooked corned beef cut into thin strips
1 16-ounce can Steinfeld's sauerkraut, rinsed and drained
8 ounces Swiss cheese, cubed (2 cups)
1 cup Thousand Island dressing
1-1/2 cups Rye Croutons ( see recipe below)
1 teaspoon caraway seeds
Rye Croutons
2 tablespoons butter or margarine
3 slices rye bread
Spread butter on both sides of rye bread. Remove four large lettuce leaves. tear remaining lettuce (should yield 6 cups) into a large bowl. add corned beef. Sauerkraut and swiss cheese; toss gently. Place reserved lettuce on 4 salad divide corned beef mixture evenly and arrange on lettuce leaves. Pour on Thousand Island dressing. Top with Rye Croutons sprinkle with caraway seeds. Yields 4 serving. Cut into 1/2 inch cubes. Place on baking sheets. Bake 15 minutes at 300 degrees Yields 1 1/2 cups.