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Recipe of the Week


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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