1 can Cheddar cheese soup
1/2 c. mayonnaise
1/3 c. chopped fresh parsley
1/4 c. buttermilk
2 slices bacon, cooked, drained and crumbled
1 tbsp. Worcestershire sauce
1/8 tsp. pepper

In small bowl, combine soup and mayonnaise; mix until smooth. Add remaining ingredients; mix well. Cover; refrigerate until serving time, at least 4 hours. Serve over mixed salad greens.

Makes about 2 cups.