Reuben layered salad

Ingredients:

1- 8 ounce Drained Sauerkraut
8 cups torn lettuce leaves
1/2 cup sliced green onions
1 medium tomato, diced
3/4 pound deli corned beef, cut in julienne strips
1 1/4 cups Thousand Island dressing
6 ounces shredded Swiss cheese

Preparation:

In a 9 X 13 inch dish, layer sauerkraut, lettuce, onion, tomato and corned beef.
Carefully spread dressing.
Sprinkle with cheese.
Refrigerate overnight.
Top with Pumpernickel Croutons.
Brush both sides of 6 slices of pumpernickel bread with 1/4 cup melted butter.
Cut into cubes.
Place on jelly roll pan and bake in a 350 degrees oven until crisp, stirring occasionally for about 15 minutes.