Shredded Pastrami and Turkey Salad
| July 27, 2016
Photography by Daniel Lailah.
Blast from the past: Issue 356 was our Succos recipe supplement a few years ago and you loved it! Here are a few old favorites to match this week’s summer salad extravaganza
INGREDIENTS
YIELDS 6–8 SERVINGS
SALAD
- 1 8–10-oz (227–283-g) bag shredded romaine lettuce
- ½ container of grape tomatoes sliced
- 4 thin slices turkey breast shredded
- 4 thin slices pastrami shredded
- 1 large handful dried cranberries
- ½ cup honey-glazed almonds
DRESSING
- ¼ cup red wine vinegar
- ¼ cup honey
- ¼ cup sugar
- ¼ cup olive oil
- 1 Tbsp Dijon mustard
- 1 tsp salt
- 1/3 tsp pepper
PREPARATION
Toss all salad ingredients together in a large bowl or layout on platter individually. Whisk together all the dressing ingredients pour over salad and toss.
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