Stir the soup, sour cream, cheese and onion in a small bowl.Layer the salad greens, carrots, mushrooms and tomatoes in a clear 4-quart serving bowl. Spread the soup mixture over the salad. Cover and refrigerate for 4 hours. Sprinkle with the green onions and sliced pitted ripe olives or chopped hard-cooked egg before serving, if desired.
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup1 cup sour cream, plain yogurt or mayonnaise0.25 cup Parmesan cheese1 tablespoon grated onion6 cups mixed salad greenstorn in bite-sized pieces2 medium carrot, zucchini or cucumbers, thinly sliced2 cups mushrooms(about 6 ounces)2 medium tomato, diced (about 2 cups)4 green onion, sliced (about 1/2 cup)
This restaurant-style salad is sure to imp...
Salad for a main course? You bet...just ...
This chicken salad goes together so quickl...
The classic, family-pleasing flavors of be...