Beefed Up Summer Salad 

1 head iceberg lettuce, coarsely chopped 

1 cucumber, peeled and cut into chunks 

2 tomatoes, cut into chunks 

1 lb cooked roast beef, cut into 1/2-inch chunks 

Dressing

3/4 C mayonnaise 

1/4 C milk 

1 T grated horseradish, drained 

1 tsp onion powder 

1/2 tsp dried dill 

1/4 tsp salt 

1/4 tsp black pepper 

1 red onion slice, separated into rings for garnish 

On a large platter, arrange lettuce, cucumber, tomato, and roast beef. 

To make the dressing, in a small bowl, combine remaining ingredients except onion. Pour over lettuce mixture, garnish with onion rings, and serve.