Beef Supper Salad
|Salad dressing||1⁄3 Cup (5.33 tbs)|
|Chili sauce||1⁄4 Cup (4 tbs)|
|Sweet pickle relish||1 Tablespoon|
|Red kidney beans||1 Ounce|
|Cubed cooked beef||2 Cup (32 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Hard cooked eggs||2|
Blend together mayonnaise, chili sauce, sweet pickle relish, salt, and dash pepper.
Drain kidney beans; combine beans, beef, celery, onion, and eggs.
Add dressing mixture; toss lightly.
Cover and refrigerate up to 24 hours.
Stir salad before serving.