Zesty Italian Veal Salad

           Preparation: 10 minutes
           Marinating time: 6 hours
           Cook Time: 20 minutes

o  2 veal shoulder arm or blade steaks, cut 3/4-inch thick     (approx. 2-1/2 lb.)  o  1 package (10 oz.) Italian salad mix  o  1 c. diced plum tomatoes  o  1/4 c. Parmesan cheese, freshly grated  o  1/4 c. Italian dressing  o  1/2 tsp. salt  Marinade and/or Sauce: o  1/4 c. Italian dressing  o  2 TBS. balsamic vinegar  o  1/4 tsp. 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.

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