BEEFY SUMMER SALAD

1 pound cooked roast beef, cut into ½-inch cubes
1 medium-size tomato, coarsely chopped
1 medium-sized cucumber, peeled, seeded, and coarsely chopped
½ head iceberg lettuce, coarsely chopped
½ cup mayonnaise
1 teaspoon onion powder
½ teaspoon dried dill
¼ teaspoon salt
1 teaspoon black pepper


In a large bowl, combine the roast beef, tomato, cucumber, and lettuce; set aside.

In a small bowl, combine the remaining ingredients to make a dressing. Pour over the lettuce mixture and toss to coat.

Cover and refrigerate for 1 to 2 hours before serving.

Yield: 4 servings.