Cooking Directions

• 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.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 1 cup sour cream, plain yogurt or mayonnaise
• 0.25 cup Parmesan cheese
• 1 tablespoon grated onion
• 6 cups mixed salad greenstorn in bite-sized pieces
• 2 medium carrot, zucchini or cucumbers, thinly sliced
• 2 cups mushrooms(about 6 ounces)
• 2 medium tomato, diced (about 2 cups)
• 4 green onion, sliced (about 1/2 cup)