Zesty Italian Veal Salad

• 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
• 14 cup parmesan cheese or 14 cup asiago cheese, freshly grated
• 14 cup Italian dressing
• 12 teaspoon salt
• 14 cup Italian dressing
• 2 tablespoons balsamic vinegar
• 14 teaspoon pepper

1. Marinade 1/4 cup Italian dressing 2 tablespoons balsamic vinegar 1/4 teaspoon pepper In small bowl, combine marinade ingredients, mix well.
2. Place veal s teaks and marinade in plastic food-safe bag.
3. Close bag securely and marinate in refrigerator 6 hours (or overnight, if desired), turning occasionally.
4. Remove veal from marinade; discard marinade.
5. Place steaks on grid over medium, ash-covered coals.
6. Grill, uncovered, 16 to 18 minutes for medium doneness, turning occasionally.
7. To serve, in large bowl, combine greens, tomatoes, cheese and dressing.
8. Toss lightly.
9. Divide equally among 4 plates.
10. Sprinkle veal with salt.
11. Trim fat from veal; remove bones.
12. Carve veal crosswise into think slices; arrange over salad.

veal shoulder, italian salad mix, tomato, parmesan cheese, italian dressing, salt, italian dressing, balsamic vinegar, pepper

Taken from www.food.com/recipe/zesty-italian-veal-salad-3342 (may not work)