This is a great way to use up wilted salad the day after it was dressed. I got the idea from the cajun chef Justin Wilson for what to do with his leftover Cajun Salad. Dump it in a blender or processor along with 1-2 cans of tomato soup and hit “Puree.” Add water according to directions on soup can and enjoy. The following additional ingredients have been added successfully and can even be used to make the soup when no day-old salad is lying around.

• Tomato Soup (low salt is better)
  • Can also use Tomato Sauce or Crushed Tomatoes, but may need to add something like milk to combat the raw tomato taste
• Broccoli - microwave for 2-3 minutes
• Cauliflower - microwave for 2-3 minutes
• Watercress Greens - ~1/2 bunch
• Garlic
• Lettuce - any kind
• Onions - brown a bit in a pan
• Mushrooms - brown a bit in a pan
• Green, Red, Yellow Bell Peppers
• Feta Cheese - the stronger the better
• Balsamic Vinegar
• Seasoned Rice Vinegar
• Worcestershire Sauce - a little goes a long way
• Oregano, Basil, Thyme and/or Rosemary
• Cayenne Pepper - careful: this takes a few minutes to activate
• Chili Powder
• Pepper
• Anything else in the fridge or spice rack
  • Blend/process in batches. Add water to reach desired consistency.
  • Add extra Tomato Soup until desired color and taste.

Can use any salad vegetables. I tend to stay away from cucumbers and zuchini just because of the seeds.

Tastes better the day after it’s made.

We've gotten into serving this with popcorn rather than crackers!