Southwestern Veal Salad

2 pounds veal shoulder arm or blade steaks, cut 1 inch think
1 package (10 ounces) European or Italian salad mix
3 plum tomatoes, seeded, chopped
1 can (15 to 19 ounces) black beans, rinsed, drained

Marinade:
¼ cup prepared vinaigrette
1 teaspoon ground cumin

Dressing:
1/3 cup prepared picante sauce
¼ cup prepared vinaigrette
3 tablespoons chopped fresh cilantro

In small bowl, combine marinade ingredients; mix well. Place veal steaks and marinade in plastic 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.

Meanwhile in a small bowl, combine dressing ingredients; mix well.

To serve, arrange salad greens on large platter. Place tomatoes in center of greens; spoon beans around tomatoes. Trim fat from veal; remove bones. Carve veal crosswise into thin slices; arrange over salad. Drizzle with dressing.

Makes 4 servings

Nutrition information per serving: 363 calories; 16g fat