1 c. sour cream
1/4 c. chili sauce, may substitute catsup and chili powder
1 tbsp. sugar
1/2 tsp. salt
1/2 tsp. dill weed

Combine these ingredients. Mix well. Cover and chill 1-2 hours to blend flavors. 1 (16 oz.) can sauerkraut, well drained 1 (3 oz.) pkg. corned beef, cut into strips 1/3 c. chopped dill pickle 1/4 c. sliced green onions 1 c. Swiss cheese, cut into strips 2 slices rye bread, toasted, buttered and cut into 1/2 inch cubes

In 3 quart glass bowl or salad bowl, layer 3 cups lettuce, sauerkraut, corned beef, pickle, green onion, Swiss cheese and rye bread cubes. Top with remaining lettuce. Cover and chill 2 hours or until served. Spoon dressing over salad just before serving. This salad will store overnight. Serves 6-8. Makes a good luncheon salad.