Warm Italian Pork Salad

 

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

• 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.