REUBEN SALAD (Derived from a recipe in Food Day Magazine) 6-10 servings (small serving shown)
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1 head red leaf lettuce 3/4 lb cooked corned beef cut into thin strips 1 16 oz can sauerkraut, rinsed and drained 8 oz Swiss cheese, cubed (2 cups) 1 cup thousand island dressing 1 1/2 cups rye croutons 1 tsp caraway seeds Slice the lettuce into thin strips and distribute among serving plates. Toss corned beef, sauerkraut and cheese with the dressing. Top with croutons and caraway seeds. To make the croutons, butter both sides of rye bread with butter, cut into cubes, and bake 15 minutes at 300 degrees. The corned beef mixture makes a good filling for grilled Reuben sandwiches.