The Pastrami-Sandwich Salad is a low-carb, gluten-free take on the pastrami sandwich that is the answer to all of your Jewish deli cravings. With the addition of sauerkraut, pickles, and a simple 2-ingredient Reuben-style vinaigrette, you may not even miss the rye bread. Ok, you might miss it a little bit.
Jewish deli food has a special place in my heart, which is why I concocted this Pastrami-Sandwich Salad. Growing up, my family frequented a nearby deli that I loved. From a young age, I experienced the deliciousness of matzo ball soup, marbled halvah, and yes, life-changing deli sandwiches like patty melts, reubens, and pastrami on rye. I still crave those salty comfort foods, and I often make healthy versions (e.g., Hot Dog Salad) so I can experience them again without feeling crummy.
It doesn’t take too much effort to throw this salad together. But before you just throw some deli meat on a salad and call it a day, there are a couple things to keep in mind. For starters, ingredients matter. A generic processed pastrami with nitrates and additives won’t cut it if you’re trying to get healthy or feel better. If you’re just entering the world of “real” foods, the best place to start is getting into the habit of looking at labels. As for this salad, your best bet is to use clean, nitrate- and nitrite-free pastrami with a very short list of ingredients. You’ll feel better knowing exactly what’s in your salad, and it’ll taste better in the long-run.
The best thing about the vinaigrette for the Pastrami-Sandwich Salad is that it’s really more of a “shortcut dressing.” It involves mixing together one pretty darn clean condiment (Sir Kensington’s Special Sauce) and lemon juice. I added a little pepper to mine as well, but it’s just as good with just the lemon juice and special sauce.
Pastrami-Sandwich Salad w/ Reuben-Style Vinaigrette
- 2 cups spinach or other dark green of your choice
- 3-4 small slices uncured pastrami Trader Joe's has a great nitrate- and nitrite-free one
- 1/2 cup cherry or grape tomatoes sliced in half
- Pickles sliced into 1/4-inch pieces
For the Reuben-Style Vinaigrette:
- 1 1/2 tbsp Sir Kensington's Special Sauce
- Juice from 1 large lemon
- Black pepper
First, make vinaigrette by adding Sir Kensington's Special Sauce and lemon juice to a small mason jar. Shake jar or whisk together to combine. Add black pepper to taste if needed
Slice pastrami by rolling each piece and then slicing into 1/2 inch pieces
Slice tomatoes in half and pickles into 1/4 inch slices
Add spinach to bottom of bowl or plate, then tomatoes, and pastrami
Top with sauerkraut and pickles
Drizzle vinaigrette over salad and top with black pepper