Cooking Directions

• 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 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