1In small bowl, toss pork and Italian dressing. Let stand at room temperature 10 minutes to marinate.
2Meanwhile, in another small bowl, mix ranch dressing mix (dry), mayonnaise and milk; set aside.
3In 10-inch nonstick skillet, heat oil over medium-high heat. Cook pork in oil, stirring frequently, until pork is no longer pink.
4Among 4 plates, divide lettuce. Top each with broccoli, zucchini, tomato wedges and pork. Drizzle dressing over salads.