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
2 tablespoons chopped fresh parsley
1/4 to 1/2 cup Thousand Island salad dressing
1/2 cup rye croutons
4 hard-cooked eggs, quartered
In a large salad bowl or shallow platter, toss
lettuce, sauerkraut, cheese, corned beef and
parsley. Drizzle with dressing. Garnish with
croutons and eggs. Serve immediately.
Yield: 4 servings.