| 3/4 | lb pork tenderloin, cut into thin bite-size strips |
| 1/4 | cup Italian dressing |
| 5 | teaspoons (half of 1-oz envelope) ranch dressing mix (not buttermilk recipe) |
| 1/4 | cup mayonnaise or salad dressing |
| 1/4 | cup milk |
| 1 | tablespoon olive or vegetable oil |
| 5 | to 6 cups bite-size pieces mixed Boston and red leaf lettuces |
| 1 | cup small broccoli florets |
| 2 | medium zucchini, cut into 1/2-inch cubes (1 1/2 cups) |
| 2 | plum (Roma) tomatoes, each cut into 6 wedges |
Serve with...
Lemon Fruit Dream
Total Time:
10 min
| 1. | In small bowl, toss pork and Italian dressing. Let stand at room temperature 10 minutes to marinate. |
| 2. | Meanwhile, in another small bowl, mix ranch dressing mix (dry), mayonnaise and milk; set aside. |
| 3. | In 10-inch nonstick skillet, heat oil over medium-high heat. Cook pork in oil, stirring frequently, until pork is no longer pink. |
| 4. | Among 4 plates, divide lettuce. Top each with broccoli, zucchini, tomato wedges and pork. Drizzle dressing over salads. |
|
| Any variety of tomato can be substituted for the plum tomatoes. |
|
| Use reduced-fat or fat-free Italian dressing, reduced-fat or fat-free mayonnaise and fat-free (skim) milk instead of the regular products.
|
|
| Mix it up! Use one zucchini and one yellow summer squash instead of two zucchini. |
Nutrition Information:
360 ( 220); 24g ( 4g, 0g); 65mg; 730mg; 12g ( 2g, 7g); 23g 60%; 60%; 10%; 15% 1/2 ; 1 ; 3 ; 3 1