Place the salad greens and vegetables into a large bowl.Beat the soup, oil, vinegar, honey and salad dressing mix in a small bowl with a fork or whisk. Pour 3/4 cup soup mixture over the salad mixture and toss to coat.Arrange the salad on a serving platter. Top with the croutons and pumpkin seeds. Serve the salad with the remaining soup mixture.
8 cups mixed salad greens2 cups cut-up fresh cut up vegetables (carrots, green beans, corn, peas)or (red onions, cucumbers and carrots)1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup0.25 cup vegetable oil0.25 cup red wine vinegar1 tablespoon honeyor sugar1 package (0.7 ounces) dry Italian dressing mix2 cups of your favorite Pepperidge Farm® croutons0.25 cup salted dry roasted sunflower seedsor pumpkin seeds
Stuffed with vibrant pesto flavors, these ...
Picante sauce, honey, lime juice and veget...
Don't overlook the wonderful change of pac...
This Mediterranean-inspired side dish feat...