Reuben Salad

This sounds so interesting, I wanted to keep it here for when the mood struck. I found it in the Bh & G cookbook. We would probably use turkey instead of corned beef, that's our favorite Reuben.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 8  cups  torn leaf lettuce
• 1 (8 ounce) can sauerkraut, chilled, drained and snipped
• 1  cup cooked corned beef, cut into strips
• 1  cup  cubed swiss cheese
•  rye crouton
• 3⁄4 cup  thousand island dressing
• 3⁄4 teaspoon caraway seed

Directions

1. Divide lettuce among 4 plates. Arrange sauerkraut, beef, cheese and croutons over lettuce. Combine salad dressing and caraway seed. Serve with salad.
2. To make your own rye croutons: Brush both sides of 2 slices of rye bread with 4 teaspoons of softened margarine or butter. Cut into 1/2 inch cubes. In a shallow baking pan spread cubes. Bale in a 300 degree oven for 15 to 18 minutes or until dry, stirring once.