Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Zesty Italian Veal Salad
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- #20991
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
2 1/2 pounds veal shoulder arm or blade steaks, cut 3/4 inch thick
1 package (10 ounces) Italian salad mix (romaine and radicchio)
1 cup diced plum tomatoes
1/4 cup freshly grated Parmesan or Asiago cheese
1/4 cup Italian salad dressing
1/2 teaspoon salt
Marinade
1/4 cup Italian salad dressing
2 tablespoons balsamic vinegar
1/4 teaspoon black pepper
directions
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. Divide equally among 4 plates. Sprinkle veal with salt. Trim fat from veal, remove bones. Carve veal crosswise into think slices, arrange over salad.
added by
dancersrecipes
nutrition data
Nutritional data has not been calculated yet.
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