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Source: America's Favorite Food Associations

Zesty Italian Veal Salad
Serve with fresh warmed Italian bread.
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Serves: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
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2 (approximately 2 1/2 pounds) veal blade steaks, cut 3/4-inch thick
1 package (10 ounces) Italian salad mix
1 cup plum tomatoes, diced
1/4 cup Grated Parmesan cheese, freshly
1/2 teaspoon salt
1/4 cup Italian salad dressing or 1/4 cup Italian salad dressing
2 tablespoons balsamic vinegar
1/4 teaspoon pepper




In a small bowl, combine Italian dressing, balsamic vinegar and pepper, 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 occassionally.

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 thick slices; arrange over salad.





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