350 g pork tenderloin, cut into thin strips 3/4 lb
50 ml bottled Italian dressing 1/4 cup
15 ml vegetable oil 1 tbsp
1.3 L lettuce, torn into bite size pieces 5 cup
250 ml broccoli florets 1 cup
2 medium zucchini, cut into cubes
2 tomatoes, cut into wedges
bottled ranch dressing to taste
In a small bowl; toss pork and italian dressing. Let set at room temperature for 10 minutes to marinate.
In a large skillet; heat oil over medium-high heat. Add pork and cook, stirring frequently, until no longer pink.
In a large bowl; toss lettuce, broccoli, zucchini and tomatoes. Drizzle ranch dressing over vegetables and toss gently. Arrange on salad plates; arranging pork slices on top.
Serves 4