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.

Recipe provided courtesy of Pork: The Other White Meat.