10 oz. variety of deli meats
2-3 dill pickles, thinly sliced
1 medium red onion, thinly sliced
¼ c. Greek peppers, diced
½ c. mayo
2 t. dill weed
Cut meat into ½ inch wide strips. Place in large bowl. Add pickles and onions; toss lightly.
Mix mayo and dill weed until well blended. Add meat mixture; toss to coat.
Serve with cocktail rye bread or small croissants.
Find it online: https://living-recipes.com/cold-cuts-party-salad/