Pineapple Reuben Salad - cooking recipe

Ingredients

3 small slices rye bread
3 Tbsp. soft butter
1 (1 lb. 4 oz.) can pineapple chunks
1 (8 oz.) can sauerkraut, chilled
6 c. torn iceberg lettuce
1 (4 oz.) pkg. sliced corned beef, cut in strips (1 c.)
4 oz. Swiss cheese, cut in strips (1 c.)
1/2 tsp. caraway seed
1 c. Thousand Island dressing

Preparation

Spread bread with butter.
Cut into 1/2-inch squares.
Bake in a slow oven (300\u00b0) for 20 to 25 minutes, until dry and crisp. Turn pineapple into wire strainer and drain well.
Rinse and drain sauerkraut.
Place lettuce in a large bowl.
Top with pineapple, sauerkraut, corned beef, cheese and croutons.
Stir caraway seed into dressing.