Zesty Italian Veal Salad
- 2 veal shoulder arm or blade steaks, cut 3/4 inch thick (approx. 2-1/2 lbs.)
- 1 package (10 oz.) Italian salad mix (romaine and radicchio)
- 1 cup diced plum tomatoes
- 1/4 cup freshly grated Parmesan or Asiago cheese
- 1/4 cup Italian dressing
- 1/2 tsp. salt
Marinade
- 1/4 cup Italian dressing
- 2 Tbsp. balsamic vinegar
- 1/4 tsp. pepper
In small bowl, combine marinade ingredients, mix well. Place veal steaks and marinade in plastic food-safe bag.
Close bag securely and marinate in refrigerator 6 hours (or overnight, if desired), turning occasionally.
Remove veal from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals.
Grill, uncovered, 16 to 18 minutes for medium doneness, turning occasionally.
To serve, in large bowl, combine greens, tomatoes, cheese and dressing.
Toss lightly. Span ide equally among 4 plates. Sprinkle veal with salt. Trim fat from veal; remove bones.
Carve veal crosswise into think slices; arrange over salad.
Nutrition information per serving:
386 calories, 38 grams protein, 7 grams carbohydrate,
22 grams fat, 2.0 mg iron, 740 mg sodium, 158 mg cholesterol.
Servings: 4
Source:
National Cattleman's Beef Association
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