3/4 pound pork loin, cooked
1/2 cup carrots, diagonally sliced
8 ounces spinach fettucine
1 small onion, sliced and separated into rings
1/4 cup tarragon vinegar
2 tablespoons vegetable oil
1/8 teaspoon dried tarragon, crushed
1/8 teaspoon dried basil, crushed
Cut pork into 1/2-inch cubes. Set aside. Place carrots in steamer basket over water. Cook for 10-12 minutes or until crisp-tender. Cook fettucine according to package directions. Rinse well with hot water. In a large bowl combine pork, carrots, fettucine and onion.
For dressing, in a screw-top jar combine vinegar, oil, tarragon and basil; cover and shake well. Pour over fettucine mixture. Toss gently to coat. Chill 2-4 hours. Toss again before serving.