Recipe - Hearty Navy Bean Soup

4 cup Iceberg lettuce; torn
16 ounce Sauerkraut; rinsed and
drained
1 cup Swiss cheese; cubed
2 2 One half ounces each; cut or sliced up
corned beef
; chopped
2 tablespoon Fresh parsley; chopped
One fourth cup Thousand island salad
dressing;
One fourth Cup; (One fourth to 1/2)
One half cup Rye croutons
4 Hardboiled egg; quartered

In a large salad bowl or shallow platter, toss lettuce, sauerkraut, cheese,
corned beef and parsley. Drizzle with dressing. Garnish with croutons and
eggs. Serve immediately.

Submitted to RecipeLu List by Ruth pookypook@aol.com by PookyPook
PookyPook@aol.com on Jan 24, 1998.

Recipe by: TASTE OF HOME FEB/MARCH 1996

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