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This delicious bowl of goodness is somewhere between a salad and a side dish. The flavors work really well together, it’s easy enough to throw together, and all you need is some meat or chicken on the side and you have yourself a full meal.
1 bag mini potatoes, halved
1 teaspoon salt
1/4 teaspoon Pereg Black Pepper
2 tablespoons chicken consommé
2 to 3 tablespoons oil
1 (6-ounce) pack pastrami, diced
1 tablespoon oil
1 box colorful cherry tomatoes, halved
1 box greens (I used a spring mix)
1/4 cup Gefen Mayo
2 tablespoons sugar
2 tablespoons vinegar
2 cubes Gefen Frozen Crushed Garlic
dash of salt
dash of Pereg Pepper
Mix the potatoes with the oil, salt, pepper, and consommé. Bake covered on 350 degrees Fahrenheit for one hour. Uncover and bake on 450 degrees Fahrenheit for 15 minutes until crispy.
While the potatoes are baking, heat oil in a pan, add the diced pastrami, sauté for five to seven minutes on high, until crispy.
Place your greens in a bowl, add the cherry tomatoes on top, add the sliced beets, potatoes and crispy pastrami.
Mix all the dressing ingredients and shake well. Drizzle over the salad and enjoy.
Sponsored by Gefen
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