Betty Crocker Greens and Tomato-Tomato

• 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)
• 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

1. PREPARE PUMPERNICKEL CROUTONS:.
2. Heat oven to 400F Trim crusts from bread.
3. Brush bot sides of bread slices generously with oil; sprinkle slices with salt and dill weed.
4. Cut into 1/2-inch cubes.
5. Bake in ungreased rectangular baking pan, 13x9x2 inches, stirring occasionally, until golden brown and crisp, 10 to 15 minutes.
6. PREPARE TOMATO DRESSING:.
7. Mix all ingredients well.
8. Toss salad greens, tomatoes and dressing; sprinkle with croutons.

bitesize pieces, tomatoes, bread, vegetable oil, salt, dill, tomato soup, vegetable oil, brown sugar, vinegar, chives, onion salt, paprika, mustard

Taken from www.food.com/recipe/betty-crocker-greens-and-tomato-tomato-505221 (may not work)