Dilly beef salad

Yield: 6 servings

Measure Ingredient
3 cups Beef; cooked, cubed
¾ cup Pepper, green; chopped
5 larges Olives, stuffed; sliced
10 \N 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
\N \N Onions, pickled
\N \N Olives, stuffed

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.

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