DRESSING:

1 c. sour cream
1/4 c. chili sauce
1 tbsp. sugar
1/2 tsp. salt
1/2 tsp. dill weed

SALADE:

6 c. torn lettuce
1 lb. can sauerkraut, drained
3 oz. pkg. corned beef, cut in strips
1/3 c. chopped dill pickle
1/4 c. sliced green onion
1 1/2 c. Swiss cheese, cut in strips
2 slices rye bread, toasted, cut up

In small bowl, combine sour cream, chili sauce, sugar, salt and dill, mix well. Cover and chill 1 to 2 hours to blend.

In 3-quart bowl, layer 3 cups lettuce, sauerkraut, corned beef, pickle, onion, Swiss cheese, and rye bread cubes. Top with remaining lettuce. Cover and chill 2 hours or until served, spooning dressing over salad just before serving.

It's best served the same day but will store overnight. Makes 6-8 servings.