Grilled Pork Salad with Tropical Fruit Salsa

In a large sealable plastic bag, combine pork loin chops and 1/4 cup Italian dressing. Seal and refrigerate 2 to 3 hours to marinate.

To make tropical fruit salsa, combine papaya, mango, grapes, jalapeno pepper, lime juice, salt and pepper in a small bowl. Cover and refrigerate.

Remove pork from marinade. Discard marinade.

Grill pork chops until internal temperature reaches 145 degrees, about 12 minutes.  Remove from heat and let cool slightly. Cut into thin strips.

In a large salad bowl, toss together chopped romaine, pork and remaining 1/4 cup Italian dressing. Gently fold in tropical fruit salsa.