Title: Grilled Tenderloin Salad with Honey-Mustard Dressing
Categories: Salad
Yield: 6 Servings

1/4	ts	Ground ginger
2	tb	Honey
1	tb	Dijon mustard
2		Pork tenderloins (1/2 pound)
		Vegetable cooking spray
1/3	c	Plus 1 T nonfat mayonnaise
1/3	c	Plus 1 T pineapple juice
2	tb	Honey
1	tb	Ground ginger
2	c	Tightly packed leaf lettuce
2	c	Tightly packed torn endive
2	c	Cubed fresh pineapple
1/4	c	Thinly sliced purple onion separated into rings
12		1/2" thick sliced peeled cantalope
1/4	c	Sliced almonds, toasted

Combine the first 3 ingredients in a small bowl. Trim fat from pork and brush honey mixture over pork.

Coat barbeque grill rack with cooking spray and place on grill over medium-hot coals or heat. Place pork on rack and cook 18 minutes or until meat thermometer registers 160 degrees, turning pork occasionally. Cut into 1/4 inch thick slices and set aside.

Combine salad dressing and next 4 ingredients in a container of an electric blender; cover and process until smooth. Divide pork, lettuces, pineapple, onion, and cantaloupe evenly among 6 serving plates. Top each salad with 2 tsps. almonds. Serve each with 2 1/2 tablespoons dressing.

Calories per serving: 250; grams of fat 5.7

Source: Cooking Light Magazine, May 1994 Typed for you by Linda Fields Cyberealm BBS Watertown NY 315-786-1120

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