Harvest Salad
What makes this salad unique and delicious is the dressing...it's made by combining Italian salad dressing mix with oil, vinegar, honey and a secret ingredient...tomato soup.
Ingredients
8 cups mixed salad greens
2 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 Soup
0.25 cup vegetable oil
0.25 cup red wine vinegar
1 tablespoon honeyor sugar
1 package (0.7 ounces) dry Italian dressing mix
2 cups of your favorite Pepperidge Farm® croutons
0.25 cup salted dry roasted sunflower seedsor pumpkin seeds
2 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 Soup
0.25 cup vegetable oil
0.25 cup red wine vinegar
1 tablespoon honeyor sugar
1 package (0.7 ounces) dry Italian dressing mix
2 cups of your favorite Pepperidge Farm® croutons
0.25 cup salted dry roasted sunflower seedsor pumpkin seeds
Instructions
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.
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.
Harvest Salad
What makes this salad unique and delicious is the dressing...it's made by combining Italian salad dressing mix with oil, vinegar, honey and a secret ingredient...tomato soup.
Directions
Print
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.
Ingredients
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
Easy Risotto-Style Rice
The combination of chicken broth, Parmesan...
Salsa Shrimp & Avocado Salad
This super tasty salad features mixed gree...
Salmon Wellington
What an elegant entrée—salmon fillets t...
Braised Brisket with Garlic
Braised brisket is a lovely dish. Advance ...