Prep 10 mins
Cook 0 mins
I got this recipe from the spring issue of Kraft What's Cooking magazine. You can prepare this with pumpernickel or rye bread croutons.
- 8 cups torn salad greens
- 1 large tomatoes, cut in wedges
- 1 cup crouton
- 1⁄2 lb deli corned beef, sliced,cut into strips
- 3⁄4 cup cubed swiss cheese
- 1⁄4 cup drained sauerkraut
- 1⁄4 cup thousand island dressing
- Combine greens, tomato and croutons in a large serving bowl.
- Add remaining ingredients and toss lightly.