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Betty Crocker Greens and Tomato-Tomato

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“Good source of vitamins A and C.”
READY IN:
25mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 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
  • vegetable oil or 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)
  • 13 cup vegetable oil
  • 14 cup packed dark brown sugar
  • 14 cup vinegar
  • 1 tablespoon snipped chives
  • 1 teaspoon onion salt
  • 1 teaspoon paprika
  • 12 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.

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