Pastrami Chopped Salad

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

1. Preheat the oven to 425 F.
2. 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.
3. Combine the rye bread, cucumber, bell pepper, celery, avocado, romaine, onion and pastrami in a large bowl; toss well. 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.