Rye Croutons:
3 cups rye bread, cut into 1/2" cubes
1-1/2 TB cooking oil
3/4 tsp. salt
1/2 tsp. ground black pepperThousand Island Dressing:
1/2 cup mayonnaise
2 TB ketchup
Dash Worcestershire sauce
1 TB pickle relish
1 hard-cooked egg, chopped
3 scallions, white and green parts, chopped and reserved Salad:
1 head green leaf lettuce (about 3/4 lb.), torn into bite-size pieces
1/2 head iceberg lettuce (about 1 lb.), torn into bite-size piec es
1/2 lb. sliced corned beef, cut into 1/2" wide strips
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To make croutons:
Heat the oven to 350° F. Put the bread cubes on a baking sheet and toss them with the oil
and 1/4 teaspoon each of the salt and pepper. Bake, stirring occasionally, until the croutons
are crisp and starting to brown, 5 to 10 minutes. To make dressing:
In a small bowl, whisk together the mayonnaise, ketchup, Worcestershire sauce, 1/4 teaspoon
of the salt, and the remaining 1/4 teaspoon pepper. Add the pickle relish, the egg, and the
scallion bulbs and stir to combine. To make salad:
In a large bowl, toss together the lettuces, scallion tops, and corned beef.
Serve topped with the dressing and the croutons. Serves: 4. Variations: Instead of the corned beef, add strips of Deli pastrami, ham, or turkey.
Use hearts of romaine instead of iceberg lettuce.
Recipe Source: The-Apple-Dumpling-Gang yahoo group, submitted by Joanie
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