Dilly beef salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Beef; cooked, cubed |
| ¾ | cup | Pepper, green; chopped |
| 5 | larges | Olives, stuffed; sliced |
| 10 | Onions, pickled; chopped | |
| ⅛ | teaspoon | Pepper |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Mustard, dry |
| 1 | teaspoon | Dillweed |
| ½ | cup | Mayonnaise |
| ¼ | cup | Beer |
| 1 | tablespoon | Lemon juice |
| Onions, pickled | ||
| Olives, stuffed | ||
Directions
Combine beef, green pepper, sliced olives, and chopped pickled onion; chill. Combine pepper, salt, mustard, dillweed, mayonnaise, beer, and lemon juice; mix well and add to meat mixture. Toss lightly. Chill at least 1 hour. Garnish with pickled onions and olives.
SOURCE: Southern Living Magazine, April, 1977. Typos by Nancy Coleman.