Veal Artichoke Salad With Garlic Chive Dressing
|Marinated artichoke hearts||6 1⁄2 Ounce (1 Jar)|
|White wine vinegar||2 Tablespoon|
|Minced chives||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Red bell pepper||1 Small, cut into short, thin strips|
|Veal leg cutlets||1 Pound|
|Assorted salad greens||250 Gram|
Drain artichokes, reserving marinade.
Stir together 4 1/2 teaspoons reserved marinade, vinegar, chives and garlic in large bowl.
Coarsely chop artichokes.
Add to dressing mixture in bowl.
Stir in red pepper If necessary, pound veal cutlets to 1/4 inch thickness.
Cut veal into 3 x 1-inch strips.
Combine veal strips with 2 tablespoons reserved marinade; let stand 5 minutes.
Heat 10-inch nonstick skillet over medium-high heat 5 minutes.
Drain veal strips well.
Cook half the veal strips in preheated skillet just until cooked through, 2 to 3 minutes, stirring occasionally.
Remove veal strips from skillet and add to bowl with artichoke mixture.
Reheat skillet, then cook remaining veal strips.
Add to artichoke mixture.
Toss veal-artichoke mixture to coat with dressing