Zesty Salad

Zesty Italian Veal Salad

Total preparation and cooking time: 40 minutes (marinating time: 6 hours or overnight)

» 2 veal shoulder arm or blade steaks, cut ¾ inch thick (approx. 2½ pounds)
» 1 package (10 ounces) Italian salad mix (romaine & radicchio)
» 1 cup diced plum tomatoes
» ¼ cup freshly grated Parmesan or Asiago cheese
» ¼ cup Italian dressing
» ½ teaspoon salt

Marinade:
» ¼ cup Italian dressing
» 2 tablespoons balsamic vinegar
» ¼ teaspoon pepper

1. 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.

2. 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.

3. 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 thin slices; arrange over salad.

Makes 4 servings (serving size: ¼ of recipe)

Nutrition information per serving: 386 calories, 22 g fat