1/4 c. grapefruit juice
2 tbsp. red wine vinegar
1 tbsp. vegetable oil
1 tsp. poppy seed
2 tsp. honey
1/2 tsp. Dijon mustard
1 lb. boneless pork loin (sliced thin)
1 head green leaf lettuce
2 red grapefruit, peeled & sectioned
1 1/2 c. seedless green grapes
1 c. fresh strawberries

In jar with tight fitting lid, shake together first 6 ingredients; set aside. Spray large non-stick skillet with vegetable cooking spray; heat to medium hot. Stir fry pork slices 3 to 4 minutes. Just until done. Arrange lettuce on individual plates, top with fruit and pork. Spoon dressing over salads. Serves 4.