1 can (10 3/4 oz.) condensed Soup
1 c. Base
1/4 c. grated Parmesan cheese
1 tbsp. grated onion
6 c. torn salad greens
2 med. Vegetables, thinly sliced
2 c. sliced mushrooms
2 med. tomatoes, diced
1/2 c. chopped green onions
Garnish

SOUP:

Cream of mushroom
Cream of celery
Cream of chicken

BASE:

Sour cream
Plain yogurt
Mayonnaise

VEGETABLES:

Carrots
Zucchini
Cucumbers

GARNISH:

Sliced pitted ripe olives
Chopped fresh parsley
Chopped hard cooked egg

1. For dressing, in medium bowl, combine Soup, Base, cheese and onion. Mix until smooth; set aside.

2. In clear 4 quart bowl, layer salad greens, Vegetables, 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 before serving. Makes 12 servings.

Tip: Use your favorite salad greens: choose from iceberg, Boston, Bib and leaf lettuce, as well as spinach, arugula, radicchio and watercress.