Zesty Italian Veal Salad

Name: Zesty Italian Veal Salad
Yield: 4 serving(s)
Ingredients: 2 veal shoulder (approx. 2-1/2 pounds) or 2 veal blade steaks, cut 3/4 inch thick (approx. 2-1/2 pounds); 1 (10 ounce) package Italian salad mix (romaine and radicchio); 1 cup plum tomato, diced; 1/4 cup parmesan cheese or 1/4 cup asiago cheese, freshly grated; 1/4 cup Italian dressing; 1/2 teaspoon salt; 1/4 cup Italian dressing; 2 tablespoons balsamic vinegar; 1/4 teaspoon pepper

Submitted by Dancer

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Ingredients:: 9
Serves:: 4

ingredients

2 veal shoulder (approx. 2-1/2 pounds) or 2 veal blade steaks, cut 3/4 inch thick (approx. 2-1/2 pounds)
1 (10 ounce) package Italian salad mix (romaine and radicchio)
1 cup plum tomato, diced
¹⁄₄ cup parmesan cheese or 1/4 cup asiago cheese, freshly grated
¹⁄₄ cup Italian dressing
¹⁄₂ teaspoon salt
MARINADE
¹⁄₄ cup Italian dressing
2 tablespoons balsamic vinegar
¹⁄₄ teaspoon pepper

directions

Marinade 1/4 cup Italian dressing 2 tablespoons balsamic vinegar 1/4 teaspoon pepper In small bowl, combine marinade ingredients, mix well.
Place veal s teaks 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.
Divide equally among 4 plates.
Sprinkle veal with salt. Trim fat from veal; remove bones.
Carve veal crosswise into think slices; arrange over salad.