The Best Salad I Ever Made!

Aw man!  I made a GREAT dinner last night!  It was so good that 3 out of the 4 of us were "Mmmm'ing" the whole time!  (what can I say...I have a 7-yr. old that's not wild about his greens...that's okay though! ~ more for the rest of us!)

I made Salad with Roasted Pork topped with Honey Mustard Viniagrette dressing

To make:
1 yellow or red bell pepper, thinly sliced
8oz. mushrooms, sliced
1/2 onion, thinly sliced
8-10 asparagus spears, cut into 2" pieces
salad greens (romaine/spinach/etc...)
Pork loin (with salt & pepper)
1 c. shredded reduced-fat cheddar cheese
viniagrette dressing
honey mustard

Cut pork into 1-1/2" thick medallions.  In olive oil, sear pork on all sides.  Place on baking sheet and roast pork medallions at 350degrees for about 20 minutes.  Do check them with a meat thermometer.  I HATE overcooked pork.  I like them at about a 140-150 degree reading. 
Meanwhile, saute veggies in 1-2 T. olive oil over medium heat.  Salt to your liking. 
Cut pork into bite-sized pieces.
Plate your salad greens.  Top with veggies, cheese, and pork. 
Whisk a bit of honey mustard into the viniagrette...I didn't measure...just squirt it. 
Drizzle on top of salads.  I like to let my salad sit for a few minutes to let the dressing drip down through the salad.  This would be fantastic with really good crusty, Panera bread... we didn't have any...just sayin'. 

Bon appetit!!