Greens and Tomato-Tomato Salad

• 10 cups mixed salad greens
• 2 tomatoes, chopped
• 4 slices dark pumpernickel bread (1/2 inches thick slices)
• vegetable oil or butter
• salt
• 1 teaspoon dried dill weed or 1 tablespoon chopped fresh dill weed
• 0.5 (10 ounce) can tomato soup
• 13 cup vegetable oil
• 14 cup brown sugar, packed
• 14 cup vinegar
• 1 tablespoon chives, snipped
• 1 teaspoon onion salt
• 1 teaspoon paprika
• 12 teaspoon mustard powder

1. Mix salad greens and chopped tomatoes in a bowl.
2. for the Croutons.
3. butter or brush with oil 4 thick slices Pumpernickel bread.
4. sprinkle with salt and dill weed.
5. cut into 1/2 inch slices and bake at 400 degrees in a baking pan.
6. stir once or twice.
7. when they are dry and browned about 15 minutes.
8. remove from oven and cool.
9. for the dressing.
10. mix all the dressing ingredients in a jar and shake till mixed well.
11. pour dressing over salad greens and sprinkle with croutons.
12. toss and serve.

mixed salad greens, tomatoes, dark pumpernickel bread, vegetable oil, salt, dill, tomato soup, vegetable oil, brown sugar, vinegar, chives, onion salt, paprika, mustard powder

Taken from www.food.com/recipe/greens-and-tomato-tomato-salad-184740 (may not work)