12 ounce pork tenderloin
2/3 cup Ever Ready Vinaigrette
8 cups torn lettuce
1 cup halved cherry tomatoes
1 cup sliced mushrooms
1/4 cup shredded fresh basil
12 slices baguette, toasted
Pinch salt

Preparation Instructions:

Place pork in resealable plastic bag; drizzle 2 tablespoons of the vinaigrette over meat. Seal and turn to coat. Let stand for 15 minutes. (Make ahead: Refrigerate for up to 24 hours).

Place pork on greased grill or foil lined baking sheet; close lid an cook over medium heat, or broil, turning once, for about 20 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside. Transfer to cutting board; tent with foil and let stand for 5 minutes.

Meanwhile, divide lettuce among plates; sprinkle with tomatoes, mushrooms and basil. Top each with 3 toasts.

Slice pork; place on salad. Whisk salt and any juices from pork into remaining vinaigrette; drizzle over salads. Makes 4 servings.

Per serving: about 415 calories; 20 g fat; 27 g protein; 32 g carbohydrate; 3 g fibre.