Heat oven to 425 degrees F. Place pork on rack in roasting pan; sprinkle with salt and black pepper. Roast 35 minutes or until pork reaches 155 degrees F on meat thermometer. Cover; let stand 5 minutes. Cut pork in bite-size pieces.

Meanwhile, using the 1/4-inch slicing blade of food processor, slice potatoes (or slice with knife). In large saucepan cook potatoes and soybeans in lightly salted boiling water, covered, for 5 to 8 minutes or until potatoes are tender; drain.

Cut zucchini in 1-1/2- to 2-inch lengths. Slice lengthwise in food processor (or slice with knife); set aside. Make Creamy Walnut-Garlic Vinaigrette in food processor.

In a lightly greased 2-quart rectangular baking dish, layer half the potato-soybean mixture. Drizzle 1/3 cup vinaigrette. Evenly layer zucchini; drizzle 1/3 cup vinaigrette. Evenly arrange pork and remaining potato-soy bean mixture; drizzle 1/3 cup vinaigrette. In small bowl combine corn, green onions, and remaining vinaigrette; spoon on salad.

Refrigerate, covered, 2 to 24 hours for flavors to meld. Top with carrots. Sprinkle tarragon and thyme. Makes 6 servings.

In food processor combine 1/4 cup refrigerated or frozen egg product, thawed; 1/4 cup white wine vinegar; 1 tsp. Dijon-style mustard; 1 tsp. salt; 1 tsp. snipped fresh tarragon or thyme (or 1/4 tsp. dried); 1/4 tsp. black pepper; and 3 cloves garlic, coarsely chopped. With food processor running, gradually add 1/3 cup olive oil. Process until thickened. Stir in 1/3 cup finely chopped toasted walnuts.