Pineapple Reuben Salad

1. 1

   Spread bread with butter.

2. 2

   Cut into 1/2-inch squares.

3. 3

   Bake in a slow oven (300u00b0) for 20 to 25 minutes, until dry and crisp. Turn pineapple into wire strainer and drain well.

4. 4

   Rinse and drain sauerkraut.

5. 5

   Place lettuce in a large bowl.

6. 6

   Top with pineapple, sauerkraut, corned beef, cheese and croutons.

7. 7

   Stir caraway seed into dressing.

No additional tips available.