1 large head red leaf lettuce or other leafy greens
3/4 pound cooked, lean corned beef, cut into thin strips
2 cups sauerkraut, rinsed and drained
1/2 pound Swiss cheese, cubed (2 cups)
1 cup Russian dressing
1 cup pumpernickel croutons*
1 teaspoon caraway seeds
2 tablespoons butter or margarine
3 slices pumpernickel bread
Tear lettuce into a large bowl (should make 6 cups), reserving 4 large leaves to garnish plates. Add corned beef, 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.
To make croutons, spread butter on both sides of bread. Cut into 1/2-inch cubes. Bake 15 minutes on a baking sheet at 300°F.