All the great flavor of a pastrami sandwich, deconstructed into a salad –fuggetaboutit!
INGREDIENTS
- Avocado
- chopped red onion
- cucumber
- Dijon Mustard
- ground black pepper
- Honey
- large head romaine lettuce
- Large Red Bell Pepper
- olive oil
- Red Wine Vinegar
- ribs celery
- rye bread
- Salt
- thinly sliced pastrami
DIRECTIONS
- Preheat the oven to 425°F.
- Place the rye bread into a bowl and toss with 1 tablespoon of the oil. Arrange in a single layer on a large baking sheet and bake until lightly browned and crisp, 7-8 minutes. Remove from the oven and let cool.
- Combine the rye bread, cucumber, bell pepper, celery, avocado, romaine, onion and pastrami in a large bowl
- Combine the vinegar, mustard, honey, salt and pepper in a separate bowl. Slowly whisk in the remaining 4 tablespoons oil. Pour the mixture over the salad and toss well to coat. Serve immediately.