Recipe 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
Recipe method
- 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.
Other salad recipes:
Reuben layered salad recipe
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