Pastrami Romaine Salad Cups Recipe

Mix mayo, mustard, and lemon juice in a small bowl. Set aside.

Roll each pastrami slice and cut into thin strips. Toss pastrami to release each strip from its rolled form. Set aside.

Use a vegetable peeler to make thin carrot strips. Finely slice each strip.

Brush each lettuce leaf lightly with the mayo-mustard mixture. Top with pastrami then carrot strips. Sprinkle each with Parmesan cheese. Repeat with remaining ingredients. Serve immediately.

Recipe originally published in the September 2016 issue of Good Housekeeping.