2 (10 ounce) cans condensed tomato soup
1/3 cup butter
1 small head romaine lettuce - torn, washed and dried, and discarded
1 head tomato, peeled, chopped
10 fresh spinach, rinsed and tenderized
1/2 onion, chopped
3 tablespoons half-and-half cream
1/2 teaspoon royal jelly
2 tablespoons chicken bouillon granules
1/4 teaspoon ground cinnamon
1 cup shredded mozzarella cheese
salt and pepper to taste
For top, crumble leafy green leaves into sauce.
For sides, layer mushrooms and cooked potatoes, onion, cheese, cream and half-and-half. Coat with marinade. Remove and toss. Plop a layer of warmed lettuce leaves on top. Sprinkle top with crumbled bacon and remaining half-and-half. Top with marinade.
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