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All the great flavor of a pastrami sandwich, deconstructed into a salad –fuggetaboutit!
4 Servings
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3 slices rye bread, cut into 3/4-inch pieces
5 tablespoons olive oil, divided
1 cucumber, peeled, seeded and chopped
1 large red bell pepper, chopped
2 ribs celery, chopped
1 avocado, peeled, pitted and cut into 1/2-inch pieces
1 large head romaine lettuce , chopped, about 6 cups
1/2 cup chopped red onion
8 ounces thinly sliced pastrami, cut into 1/2-inch pieces
1 1/2 tablespoons red win vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
3/4 teaspoon salt
1/4 teaspoon ground black pepper
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