Contributed by: News Canada
(NC) - The summery flavours of mint, rum and fresh fruit marry well in this tempting salad featuring Ontario veal. Ideal for a starter or light entree, this salad is perfect with a glass of Pinot Grigio and crusty French bread.
Using a meat mallet, pound veal to 1/4 inch (5 mm) thickness and slice into 8 even strips. Sprinkle with salt and pepper. In bowl, combine wine, vinegar, oil, garlic, mint, black pepper and Dijon. Add veal to marinade, cover and refrigerate overnight.
In large bowl, combine cantaloupe, honeydew, cucumber, onion, mint and rum. Allow to stand at room temperature for at least half an hour to allow flavours to blend. Meanwhile, soak wooden skewers in warm water while salad is marinating.
Heat grill or barbecue to medium-high. Remove veal strips from marinade and thread onto skewers using one strip per skewer. Grill over medium-high heat until medium doneness, approximately one minute per side.
To serve, arrange 2 lettuce leaves on each plate and to with 1/4 cup (50 mL) spring mix and 1/4 cup (50 mL) fruit salad. Arrange 2 skewers on top of salad and garnish with a quartered strawberry. Serve immediately.
Serving Size: Makes 4 Servings
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