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Roasted Veg and Pastrami Salad Pic

Roasted Vegetables and Pastrami Salad

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Servings

Ingredients

  • 1 red bell pepper cubed
  • 1 medium onion quartered
  • 1 cup fresh button mushrooms sliced
  • 1 zucchini sliced
  • 1/4 cup vegetable oil
  • Salt
  • Ground black pepper
  • Garlic powder
  • 1 cup mayonnaise
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 cup sugar
  • 1 8 ounce bag romaine lettuce, chopped
  • 1/4 pound cooked pastrami cut into squares

Instructions

  • To roast vegetables: Preheat broiler on high. Place red bell peppers, onions, mushrooms and zucchini on cookie sheet. Drizzle vegetable oil over vegetables and sprinkle with salt, ground black pepper and garlic powder to taste. Toss to coat.  Place cookie sheet on center rack. Broil 20 minutes.
  • To assemble salad: Prepare dressing. Whisk mayonnaise, water, sugar, salt, garlic powder and ground black pepper in a small bowl. Place lettuce, grilled vegetables and pastrami into a large salad bowl. Pour dressing over vegetables; toss to coat. Serve immediately.
  • Source: Reprinted with permission from
  • The Bais Yaakov Cookbook(Feldheim Publishers; 2011  Hardcover $36.99)