Roasted Vegetables and Pastrami Salad

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Roasted Veg and Pastrami Salad Pic

Onion= Latin for unio- meaning single or one. The onion plant is formed from a single bulb, unlike its relation, garlic, which is constructed of many small bulbs.

  • ServingsServings

Ingredients

ROASTED VEGETABLES

  • 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

DRESSING

  • 1 cup mayonnaise
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 cup sugar

For Salad

  • 1 (8 ounce) bag romaine lettuce, chopped
  • 1/4 pound cooked pastrami, cut into squares

Preparation

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)