Corned Beef Salad with Rye Croutons

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  • 3 cups (1/4 inch) cubes rye bread
  • 1 1/2 tablespoons cooking oil
  • 1/4 teaspoon each salt and freshly ground black pepper
  • 3 green onions, thinly sliced
  • 1 (10 ounce) package mixed greens or chopped romaine lettuce
  • 1/2 pound sliced corned beef, cut into 1/2-inch strips
  • Your favorite brand of Thousand Island dressing


Preheat oven to 350°F.
Toss bread cubes with oil, salt and pepper.
Place on a baking sheet and cook, stirring occasionally, until croutons are crisp and starting to brown.
In a large bowl, toss together lettuce and onions.
Top with beef and then croutons.
Serve with dressing.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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