Pastrami, Mushroom and Cucumber Salad

• 12 lb thin lasagna noodle, broken into quarters (also called lasagnette)
• 12 lb pastrami, cut in strips
• 1 celery rib, thinly sliced
• 2 small tomatoes, cut in wedges
• 1 cucumber, about 12 inches long, thinly sliced (English)
• 34 cup mushroom, thinly sliced
• 14 teaspoon fresh cilantro, chopped (for garnish)
• 14 cup olive oil
• 3 tablespoons red wine vinegar
• 12 teaspoon Dijon mustard
• salt & freshly ground black pepper, to taste
• 1 garlic clove, crushed
• 14 teaspoon hot chili oil

1. Cook lasagnette in boiling salted water until al dente; drain and rinse under cold water; then drain again before transferring to a salad bowl.
2. To the salad bowl add pastrami, celery, tomato wedges, cucumber and mushrooms.
3. To Prepare Dressing:.
4. Combine dressing ingredients in a jar and shake well to blend.
5. Toss the dressing through the salad and refrigerate, covered, for several hours.
6. Adjust seaoning and sprinle with fresh cilantro before serving.

thin lasagna noodle, pastrami, celery, tomatoes, cucumber, mushroom, fresh cilantro, olive oil, red wine vinegar, mustard, salt, garlic, hot chili oil

Taken from www.food.com/recipe/pastrami-mushroom-and-cucumber-salad-383435 (may not work)