Pastrami Chopped Salad

3 slices of rye bread cut into 3/4-inch pieces

5 tablespoons of olive oil divided

1 cucumber peeled, seeded and chopped

1 large red bell pepper chopped

2 ribs celery chopped

1 avocado peeled,pitted and cut into 1/2-inch pieces

1 large head romaine lettuce chopped, about 6 cups

1/2 cup of chopped red onion

8 ounces of thinly sliced pastrami cut into 1/2-inch pieces

1 1/2 tablespoons of red wine vinegar

1 tablespoon of Dijon mustard

2 teaspoons of honey

3/4 teaspoon of salt

1/4 teaspoon of ground black pepper

1. Preheat the oven to 425°F.
2. Place the rye bread into a bowl and toss with 1 tablespoon of the oil. Arrange in a single layer on a large baking sheet and bake until lightly browned and crisp, 7-8 minutes. Remove from the oven and let cool.
3. Combine the rye bread, cucumber, bell pepper, celery, avocado, romaine, onion and pastrami in a large bowl; toss well. Combine the vinegar, mustard, honey, salt and pepper in a separate bowl. Slowly whisk in the remaining 4 tablespoons oil. Pour the mixture over the salad and toss well to coat. Serve immediately.