Tips: I always double dressing recipes and store the extra in a squeeze bottle in the fridge. Then, when I want to put together a quick salad for a meal, or just an easy lunch, I use whatever veggies I have on hand, top them with the dressing, and voilà! Easy as 1-2-3.
Variations: If you’d rather not cook the pastrami in the cholent, place the vacuum-sealed packet into a 9 x 13-inch (23 x 33-centimeter) baking pan filled halfway with water. Cover well and place in a 300 degrees Fahrenheit (150 degrees Celsius) oven; bake for four to six hours. To serve warm on Shabbos (or Yom Tov), heat on the blech or hot plate until warm, just be sure that the meat is not yad soledes bo when added to the salad.