2 (8 ounce) cans crushed tomato soup with green chile peppers
1 (7 ounce) can green chile peppers, drained
4 teaspoons white sugar
1 cup olive oil
2 cups sliced ripe olives
1 cup chopped celery
1 1/2 cups fresh broccoli florets
1 large onion, sliced into rings
1 teaspoon dried basil
1 teaspoon dried oregano
In a large bowl, mix soup mix ingredients. Mix in chile peppers, sugar, olive oil, olives, celery, broccoli florets, onion, basil and oregano. Cover and refrigerate overnight.
At least 5 hours before serving, prepare the salad according to package directions. Remove foil and slice into 1-inch cubes.