Turkey, onion, and tomato pita pockets
8 sandwiches
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Red onion, peeled & thin sliced into rings |
| 16 | Cherry tomatoes, quartered | |
| 1 | cup | Turkey, cooked coarsy chopd |
| 2 | cups | Iceburg lettace thin slice |
| ⅓ | cup | Shredded fresh basil |
| 1 | tablespoon | Light brown sugar |
| ¼ | cup | Balsamic vinegar |
| 1 | tablespoon | Fruity olive oil |
| Salt & pepper to taste | ||
| 4 | 6 in diameter pita bread rounds cut in half | |
Directions
In a large bowl, toss together the onion, tomatoes, turkey, lettace, and basil. Sprinkle with the brown sugar and drizzle with the vinegar and olive oil. Toss well and season with salt and pepper. Cover and let marinate in the refrigerator for at least two hours. To make the sandwich, mound the mixture into the pita pockets and serve at once. Per serving- 170 calories, 5 g fat, 205 mg sodium From The News-Sun, Nov 22