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Sassy Southern Veal Salad

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12
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INGREDIENTS

3/4 cup packed brown sugar, about 6 oz.
3/4 cup Dijon-style mustard, about 7 oz.
3/4 cup Bourbon whiskey, about 6 fluid oz.
1/2 cup soy sauce, about 4 fluid oz.
1 tbsp. Worcestershire sauce
2 tsp. salt
3 lb. veal leg cutlets, 1/8 to ¼ inch thick (IMPS/NAMP 1336)
1 cup vegetable oil, about 8 fluid oz., divided
1/2 cup red wine vinegar, about 64 fluid oz.
1/4 cup prepared sweet and sour sauce, about 2 fluid oz.
1-1/2 cups diced zucchini, about 12 oz.
3/4 cup thin red bell pepper strips, about 6 oz.
3/4 cup thin yellow bell pepper strips, about 6 oz.
6 qt. mixed salad greens, about 1-1/2 lb.

INSTRUCTIONS

  1. 1
    For Marinade: Combine all ingredients together such as sugar, mustard, whiskey, soy sauce, worcestershire sauce and salt.
  2. 2
    Cut veal into ½-inch wide strips. Add to Marinade. Refrigerate, covered, 1 to 2 hours.
  3. 3
    For Dressing: Whisk ingredients such as 3/4 cup vegetable oil, red wine vinegar, prepared sweet and sour sauce until blended.
  4. 4
    Heat 1 teaspoon oil in nonstick pan. Add 1 ounce zucchini and ½ ounce each red and yellow bell peppers; stir-fry 3 minutes. Add 4 ounces drained veal; stir-fry 2 minutes.
  5. 5
    Plate veal on top of 2 ounces greens. Drizzle with 1 ounce Dressing.

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cuisines North & South American, Other South American
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