Summer Pork And Vegetable Garden Salad

• 3 boneless pork chops cut into 1/2-inch cubes
• 2 tablespoons soy sauce
• 1 tablespoon water
• 1/2 pound fresh green beans trimmed and cut into 1/2-inch lengths
• 10 red new potatoes small, quartered
• 1 summer squash medium, OR zucchini, thinly sliced
• 8 cherry tomatoes halved
• 3/4 cup Italian dressing
• 2 teaspoons vegetable oil
• 6 cups iceberg lettuce shredded

1. In medium self-sealing bag combine pork cubes, soy sauce and water; seal bag and set aside. Cover potatoes with water in saucepan; bring to boil and simmer for 12-15 minutes until potatoes are just tender, adding green beans to simmering water during last 5-7 minutes. Drain; place in large bowl with squash and tomatoes. Pour dressing over vegetables; toss lightly.
2. Drain pork cubes, discarding marinade. In large skillet heat oil over medium-high heat; stir-fry pork for 4-5 minutes or until nicely browned. Remove from heat. Arrange shredded lettuce on individual plates. Spoon vegetable mixture over lettuce, top with pork cubes.

pork chops, soy sauce, water, green beans, red new potatoes, zucchini, tomatoes, italian dressing, vegetable oil

Taken from www.yummly.com/recipe/Summer-Pork-and-Vegetable-Garden-Salad-2249495 (may not work)