Aunt Rocky’S Pastrami Salad

• 4 leaves Romaine Lettuce, Chopped
• 1 ounce, weight Red Bell Pepper, Julienned
• 1 ounce, weight Daikon Radish, Thin Sliced And Halved
• 2 ounces, weight Stoneridge Ranch Pastrami, Room Temperature
• 1 ounce, weight Gruyere Cheese, Grated (Omit For Dairy Free), Or Cheese Of Choice
• 3 Tablespoons Aunt Rocky's Zero Carb Garlic Mustard Dressing And Marinade (Separate Recipe On Tasty Kitchen)
• 1/4 teaspoons Caraway Seeds, For Garnish (optional)

1. If pastrami has been in the refrigerator, put it in the microwave long enough to take the chill off and warm slightly, about 20 seconds.
2. Layer salad ingredients in large bowl in order listed. Top with dressing, and serve.
3. Recipe makes one large meal salad, or may be divided into two servings for a smaller portion.
4. Notes:
5. Whenever we have pastrami sandwiches, the leftover pastrami is used in this salad or in Aunt Rocky's Pastrami Sandwich Omelette.
6. Nutrition information is based on My Fitness Pal's online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries.
7. For more Atkins/low carb/keto recipes and cooking tips, look for Aunt Rocky's Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.
8. Entire salad with dressing: Calories 499, Total Fat 39 g, Saturated Fat 11 g, Sodium 696 mg, Potassium 875 mg, Total Carbohydrate 11 g, Dietary Fiber 4 g, Net Carbs 7 g, Sugars 7 g, Protein 26 g. Macros: 76% fat, 19% protein, 5% carbs.
9. August 17, 2018 Roxana Lopez for Aunt Rocky's.

bell pepper, gruyuere cheese, rockys, ubc

Taken from tastykitchen.com/recipes/salads/aunt-rockye28099s-pastrami-salad/ (may not work)