1 veal heart
1 carrot
1 garlic clove
1 stalk celery
1/2 onion
1/2 pkg. veggie rotini (8 oz.)
1 cauliflower head
1 bunch broccoli
1/2 c. diced onion
2 fresh tomatoes
Lettuce

DRESSING:

1 c. mayonnaise
1/4 c. Worcestershire sauce
1/2 c. veal stock

Simmer veal heart with carrot, garlic, celery and onion until tender (2 1/2 to 3 hours). Remove heart, dice into bite-size pieces and chill. Strain and chill stock.

Prepare rotini according to package directions and chill. Prepare broccoli and cauliflower for salad, using only flowerettes (you may blanch and chill these if you don't like them completely raw). Mix meat, rotini and vegetables together along with chopped tomatoes and diced onion. Beat dressing ingredients in small bowl until smooth and add to main dish. Serve with lettuce. 6 to 8 servings.