Seasoned and grilled pork tenderloin makes this vegetable and greens salad a main dish.
Preheat oven to 350 degree F. Place pork in a plastic bag; add 1/3 cup of the salad dressing. Seal bag; let stand at room temperature 30 minutes, turning bag over occasionally. Meanwhile, place pecans in a shallow baking pan; add pesto, tossing to coat. Bake 15 minutes, stirring every 5 minutes. Remove from oven. Cool in pan.
Lift pork from marinade, reserving marinade. In a grill with a cover, arrange preheated coals around a drip pan. Test for medium heat above the pan. Place meat on grill rack above the drip pan. Insert a meat thermometer in pork. Grill, covered, for 30 to 40 minutes or until meat thermometer registers 160 degree F. Brush occasionally with reserved marinade until the last 5 minutes of cooking. Remove pork from grill. Discard any remaining marinade. Let pork stand 10 minutes; thinly slice.
In a large salad bowl combine mesclun mix, zucchini, sweet pepper, onion, and carrots. Add pecans and sliced pork. Toss with remaining dressing. Sprinkle with Parmesan cheese. Makes 4 main-dish servings.