Source: Campbell's Recipes

Company Buffet Layered Salad
The presentation is half the beauty of this glamorous salad, topped only by the fabulous taste.
Serves: 12 servings (about 1 cup each)
Prep Time: 35 minutes
Cook Time:


1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup sour cream, plain yogurt or mayonnaise
1/4 cup grated Parmesan cheese
1 tablespoon grated onion
6 cups mixed salad greens torn in bite-sized pieces
2 medium carrots, zucchini or cucumbers, thinly sliced
2 cups sliced mushrooms (about 6 ounces)
2 medium tomatoes, diced (about 2 cups)
4 green onion, sliced (about 1/2 cup)
Sliced pitted ripe olive, parsley or chopped hard-cooked egg

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 olives before serving.

Nutritional Values per Serving using Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup: Calories 80, Total Fat 5g, Saturated Fat 3g, Cholesterol 11mg, Sodium 226mg, Total Carbohydrate 6g, Dietary Fiber 1g, Protein 3g, Vitamin A 47%DV, Vitamin C 12%DV, Calcium 7%DV, Iron 2%DV

Tip: Substitute Campbell's® Condensed Cream of Celery or Cream of Chicken Soup for the Cream of Mushroom Soup.