Made With:
Total Time
Not Available
Serving & Size
Yields
Toss fresh fruits and root vegetables with crunchy romaine and a dressing made with Harvest Butternut Squash soup.
Nutrition Facts
Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %
Estimate your profit
Step 1
| Profit Per Serving | ||||
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
Step 2
| Profit Per Meal | ||||
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| × | = | |||
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
Step 3
| Profit Per Day | ||||||
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| × | = | |||||
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.
| Ingredients | Weight | Measure | Instructions |
Ingredients & Instructions
| Instructions |
| 1 | The night before, place frozen Campbell’s® Signature Harvest Butternut Squash soup into refrigerator and allow to defrost. 2. Place romaine lettuce in a bowl. |
| 2 | To make dressing, place the cold soup in the food processor and blend. Slowly add oil. Taste and adjust seasoning as needed. 4. Toss the dressing and salad together and place in a serving bowl. 5. Arrange garnish on top in strips similar to a Cobb salad and serve. |
