Name: Corned-Beef Salad with Thousand Island Dressing and Rye Croutons
Yield: 4
Ingredients: 3 c. 1/4-inch cubes rye bread -; 1 1/2 tbsp. Cooking oil -; 3/4 tsp. salt -; 1/2 tsp. fresh-ground black pepper -; 1/2 c. mayonnaise -; 2 tbsp. ketchup -; Dash Worcestershire sauce -; 1 tbsp. pickle relish -; 1 hard-cooked egg -; 3 scallions -; 1 head green leaf lettuce (about 3/4 pound) -; 1/2 head iceberg lettuce (about 1 pound) -; 1/2 lb. sliced corned beef -

Corned-Beef Salad with Thousand Island Dressing and Rye Croutons

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Ingredients for - Corned-Beef Salad with Thousand Island Dressing and Rye Croutons

1. 3 c. 1/4-inch cubes rye bread -

2. 1 1/2 tbsp. Cooking oil -

3. 3/4 tsp. salt -

4. 1/2 tsp. fresh-ground black pepper -

5. 1/2 c. mayonnaise -

6. 2 tbsp. ketchup -

7. Dash Worcestershire sauce -

8. 1 tbsp. pickle relish -

9. 1 hard-cooked egg -

10. 3 scallions -

11. 1 head green leaf lettuce (about 3/4 pound) -

12. 1/2 head iceberg lettuce (about 1 pound) -

13. 1/2 lb. sliced corned beef -

How to cook deliciously - Corned-Beef Salad with Thousand Island Dressing and Rye Croutons

1. Stage

Heat the oven to 350°F. Put the bread cubes on a baking sheet and toss them with the oil and 1/4 teaspoon each of the salt and pepper. Bake, stirring occasionally, until the croutons are crisp and starting to brown, 5 to 10 minutes.

2. Stage

In a small bowl, whisk together the mayonnaise, ketchup, Worcestershire sauce, 1/4 teaspoon of the salt and the remaining 1/4 teaspoon pepper. Add the pickle relish, the egg, and the scallion bulbs and stir to combine.

3. Stage

In a large bowl, toss together the lettuces, scallion tops and corned beef. Serve topped with the dressing and the croutons.

4. Stage

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