Chilled Beefed-Up Summer Salad


1 head iceberg lettuce, coarsely chopped
1 cucumber, peeled and cut into chunks
2 tomatoes, cut into chunks
1 pound cooked roast beef, cut into 1/2-inch chunks
3/4 cup mayonnaise
1/4 cup milk
1 tablespoon grated horseradish, drained
1 teaspoon onion powder
1/2 teaspoon dried dill
1/4 teaspoon salt
1/4 teaspoon black pepper
1 red onion slice, separted 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.