- Jewish Learning
Who doesn’t love a lunch recipe that can be prepared in advance and is healthy and filling to boot? Placing the dressing on the bottom of the jar is a great tip for keeping the salad crunchy until you’re ready to eat.
handful of cherry tomatoes, halved
1 Persian cucumber, sliced
1 hard-boiled egg, sliced
1/2 an avocado, diced
1/4 a small red onion, thinly sliced into half rings
1/2 cup diced smoked turkey drumstick
3 slices pastrami, roughly chopped
1 cup romaine lettuce, chopped
1 teaspoon lemon juice
1 teaspoon Haddar Dijon Mustard
1/2 teaspoon onion powder
salt and pepper, to taste
Place all the dressing ingredients in a bowl and whisk until creamy and well blended. (Use just three tablespoons dressing for your salad; reserve the leftover dressing for another use.)
In a wide-mouthed quart-sized mason jar, layer the salad. Place three tablespoons dressing at the bottom and top with tomatoes, cucumber, egg, avocado, onion, turkey, pastrami, and romaine. When ready to serve, shake the jar to distribute the dressing.
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