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 thinly
1 head green leaf lettuce
2 red grapefruit, peeled and sectioned
1 1/2 c. seedless green grapes
1 c. fresh strawberries

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