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