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

DRESSING:

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

In a 3 quart bowl, place 3 cups lettuce and layer the rest of the salad ingredients as listed. Top with remaining 3 cups of lettuce. Cover and chill 2 hours.

Combine the dressing ingredients and chill 2 hours. Spoon dressing over salad just before serving.