1 (10 3/4 oz.) can cream of mushroom soup
1 c. sour cream
1/4 c. Parmesan cheese
1 tbsp. grated onion
6 c. torn lettuce
2 med. cucumbers, thinly sliced
2 c. sliced fresh mushrooms
2 med. tomatoes, diced
1/2 c. chopped green onions
1/2 c. pitted ripe olives

1. For dressing, in medium bowl combine soup, sour cream, cheese and onion. Mix until smooth; set aside.

2. In a clear 4 quart bowl, layer lettuce, cucumber, mushrooms and tomatoes. Spoon dressing over salad, spreading to cover salad. Cover, refrigerate until serving time, at least 4 hours.

3. Sprinkle with green onions and garnish with olives before serving. Makes 12 servings.