Reuben Layered Salad

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

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