4 ounces iceberg lettuce, torn, torn leaves reserved
1 head cabbage, finely chopped
3/4 cup basil, finely chopped
1 bulb green bell pepper, finely chopped
1/2 onion, peeled and chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4 ounce) can tomato sauce
1/4 cup white sugar
1/4 cup clam juice
1/2 lemon, julienned
1 1/2 teaspoons salt
1/2 cup lemon juice
Place 4 ounces of lettuce leaves in a large serving bowl and stir in 1/2 of the reserved onion and 1 cup of reserved tomato sauce.
In a bowl, combine the reserved onion, tomato sauce, tomato sauce, sugar, fat, and salt; stir in the lemon juice and lemons.
Serve over hot or cold salad.