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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Mrs. Paul Tremblay, Fort Wayne, Indiana Ingredients:
4 cups torn iceberg lettuce |
1 can (16 ounces) sauerkraut, rinsed and drained |
1 cup cubed swiss cheese |
2 packages (2-1/2 ounces each) sliced corned beef, chopped |
2 tablespoons minced fresh parsley |
1/4 to 1/2 cup thousand island salad dressing |
1/2 cup rye croutons |
4 hard-cooked eggs, quartered |
Directions:
1. In a large salad bowl, combine the lettuce, sauerkraut, cheese, corned beef and parsley. Drizzle with dressing; toss to coat. Garnish with croutons and eggs. Serve immediately. Yield: 4 servings.
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