Serves 6 to 8

Ingredients

• Salad:
• 2 pounds veal cutlet
• 1/3 cup olive oil
• 1 tablespoon cracked pepper
• 2 teaspoons garlic salt
• 1 1/2 pounds salad base (your favorite lettuce mixture)
• 1 1/2 cups Miceli’s Parmesan cheese, shredded
• 1 pint cherry tomatoes
• 1/2 pound mushrooms, sliced
• 2 carrots, grated
• 1/2 pound snow peas, cut in half
• 12 onion slices
• Dressing:
• 2/3 cup apple cider vinegar
• 1 cup sugar
• 2 teaspoons salt
• 2 teaspoons dry mustard
• 2 tablespoons onion, grated
• 1 tablespoon celery seed
• 2 cups salad oil

Instructions

Salad: Mix olive oil, pepper, and garlic salt. Dredge cutlets in olive oil mixture. Cook on medium grill until desired doneness has been reached. Slice cutlets into 1-inch pieces. In large bowl combine salad base, cheese, tomatoes, mushrooms, carrots, and snow peas. Dressing: In covered blender, at low speed, mix vinegar, salt, sugar, mustard, onion, and celery seed. Turn blender to high and slowly pour in oil. Cover and refrigerate. Fill serving bowls with salad mixture and top with hot veal bits.Pour desired amount of dressing over salad and garnish with onion slices