Source: dLife

Warm pork on top a mixture of greens completed with a Dijon dressing.

Servings

12 oz Pork, tenderloin, lean, raw , well trimmed
2 tbsp cooking sherry (dry)
1.5 tbsp low sodium soy sauce
2 tsp fresh ginger root , peeled and grated
2 tbsp light mayonnaise
2 tbsp balsamic vinegar
1 tbsp cold water
1 tbsp dijon mustard
1 tsp sugar
0.25 tsp black pepper , coarsely ground
4 oz Greens, Belgian endive, fresh, head , cut crosswise into 1-inch thick slices
1 Greens, radicchio, fresh , sliced thin
16 oz arugula , stems trimmed
1 cooking spray
10 oz Peas, green, frozen, 10oz package , thawed

1 Holding knife almost parallel to a cutting board, slice pork crosswise into very thin slices.
2 In a medium bowl, mix the pork, sherry, soy sauce, and ginger, set aside.
3 In a large bowl, whisk together the mayonnaise, vinegar, water, mustard, sugar, and pepper until well mixed. Add in the endive, radicchio, and arugula, mix to coat well.
4 In a large nonstick pan, spray nonstick cooking spray and heat over medium high meat. Add pork mixture from step 2, stirring quickly and continuously cook until pork is no longer pink, about 2 minutes. Add cooked pork to salad bowl.
5 Add peas and toss well to coat. Serve.

To lower the sodium a bit in this recipe choose reduced sodium soy sauce instead of regular.