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Slightly old fashioned, this salad has a contemporary twist with the addition of stir-fried pork tenderloin. Serve with warm-from-the-oven breadsticks.

Fruited Pork Tenderloin Salad

1 pork tenderloin, cut lengthwise into 1/8-inch strips, then into strips 4x1-inch
1/4 cup grapefruit juice
2 tablespoons red wine vinegar
1 tablespoon vegetable oil
1 teaspoon poppy seed

2 teaspoons honey
1 teaspoon Dijon-style mustard

2 teaspoons vegetable oil

6 cups mixed salad greens
2 small red grapefruit, peeled and sectioned

1 1/2 cups green seedless grapes, halved
1 cup fresh strawberries, hulled and sliced

1. In small bowl whisk together grapefruit juice, vinegar, 1 tablespoon oil, poppy seed, honey and mustard until well blended; set aside.
2. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat. Add pork strips; cook about 3 minutes or until pork is lightly browned.
3. On each of four dinner plates place 1 1/2 cups greens, top with pork strips and arrange grapefruit sections, grapes and strawberries around pork. Spoon dressing over salads.

Serves 4.

Nutrition Facts
Calories 350 calories
Protein 33 grams
Fat 12 grams
Sodium 115 milligrams
Cholesterol 85 milligrams
Saturated Fat 2 grams
Carbohydrates 29 grams
Fiber 3 grams

Recipe provided courtesy of Pork: The Other White Meat.