Betty Crocker Greens and Tomato-Tomato

Submitted by ElizabethKnicely

"Good source of vitamins A and C."

 

• Ready In: 25mins
• Ingredients: 14
• Serves: 8

ingredients

• 10 cups bite-size pieces mixed salad greens (iceberg lettuce, curly endive)
• 2 tomatoes, chopped

• PUMPERNICKEL CROUTONS

• 4 slices pumpernickel bread or 4 slices dark rye bread
• margarine or butter, softened
• salt
• 1 teaspoon dried dill weed or 1 tablespoon snipped fresh dill

• TOMATO DRESSING

• 0.5 (10 1/4 ounce) can condensed tomato soup (about 1/2 cup)
• 1⁄3 cup vegetable oil
• 1⁄4 cup packed dark brown sugar
• 1⁄4 cup vinegar
• 1 tablespoon snipped chives
• 1 teaspoon onion salt
• 1 teaspoon paprika
• 1⁄2 teaspoon dry mustard

directions

1. PREPARE PUMPERNICKEL CROUTONS:

2. Heat oven to 400°F Trim crusts from bread. Brush bot sides of bread slices generously with oil; sprinkle slices with salt and dill weed. Cut into 1/2-inch cubes. Bake in ungreased rectangular baking pan, 13x9x2 inches, stirring occasionally, until golden brown and crisp, 10 to 15 minutes.

3. PREPARE TOMATO DRESSING:

4. Mix all ingredients well.
5. Toss salad greens, tomatoes and dressing; sprinkle with croutons.