Turkey Reuben Salad

Serves 6

Ingredients

3 slices pumpernickel bread, for croutons

1 large head red leaf lettuce, or other leafy greens

3/4 pound cooked turkey breast, cut into thin strips

2 cups rinsed and drained sauerkraut

1/2 pound low-fat Swiss cheese, cubed (about 2 cups)

1 cup low-fat Russian dressing

1 teaspoon caraway seeds

Instructions

To make croutons, cut bread into 1/2-inch cubes. Bake 15 minutes on a baking sheet at 300° F. Set aside.

Tear lettuce into a large bowl (should make about 6 cups), reserving 6 large leaves to garnish plates. Add turkey, sauerkraut and Swiss cheese; toss gently.

Divide mixture evenly and place on top of whole lettuce leaves on plates. Pour on Russian dressing, top with croutons and sprinkle with caraway seeds.

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