Betty Crocker Greens And Tomato-tomato
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
- Servings: 8
- 10 cups bite-size pieces mixed salad greens (iceberg lettuce, curly endive)
- 2 tomatoes, chopped
- 4 slices pumpernickel bread or 4 slices dark rye bread
- vegetable oil or margarine or butter, softened
- salt
- 1 teaspoon dried dill weed or 1 tablespoon snipped fresh dill
- 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
Recipe
- 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.
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