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Discover a new favorite with this delicious Pastrami Salad! Featuring sweet and savory baked pastrami over a bed of crisp lettuce, juicy cherry tomatoes, and diced shallots, it’s topped with tangy honey-mustard dressing.
6 slices pastrami
1 tablespoon Haddar Brown Sugar
1 (8-ounce) bag shredded iceberg lettuce
1/2 cup cherry tomatoes, halved
1 shallot, diced
1/4 cup Gefen Honey
1 tablespoon Gefen Mustard
2 tablespoons Gefen Vinegar
1/8 cup Gefen Olive Oil
salt, to taste
pepper, to taste
Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Place pastrami in a single layer on a rack over prepared baking sheet and sprinkle with brown sugar. Bake for 10 minutes. Remove from oven to cool.
Once cooled, cut pastrami into pieces and set aside.
In a bowl, add lettuce, tomatoes, and shallot and garnish with pastrami.
To prepare dressing, whisk all ingredients in a container until smooth. Drizzle dressing over salad.
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If I want to make this for yom tov do I need to do the pastrami fresh or can i do it before yom tov and have it refrigerate?