Fruited Pork Salad
|Grapefruit juice||1⁄4 Cup (4 tbs)|
|Red wine vinegar||2 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Poppy seeds||1 Teaspoon|
|Dijon style mustard||1⁄2 Teaspoon|
|Pork tenderloin||1 Pound, trimmed and cut crosswise into 1/8 inch strips|
|Green leaf lettuce||1 Small|
|Red grapefruit||2 Small, peeled and sectioned|
|Seedless green grapes||1 1⁄2 Cup (24 tbs)|
|Strawberries||1 Cup (16 tbs)|
To prepare dressing, place dressing ingredients in jar with tight-fitting lid.
Let stand 15 minutes; shake again.
To prepare salad, spray large skillet with cooking spray; heat over medium heat until hot.
Add pork strips; cook about 3 minutes or until pork is tender, stirring frequently.
Cover and remove from heat.
Line 4 individual salad plates with lettuce.
Place cooked pork strips in center of each lettuce-lined plate.
Arrange grapefruit sections, grapes and strawberries around pork.
Spoon dressing evenly over salads.