Tuna Cobb Salad Pockets - cooking recipe

Ingredients

1/3 c. vegetable oil
1/4 c. ReaLemon lemon juice from concentrate
2 tsp. red wine vinegar (optional)
1 tsp. sugar
1/2 tsp. Worcestershire sauce
1/8 tsp. garlic powder
1 (6 1/2 oz.) can tuna, drained and flaked
2 c. shredded lettuce
1/2 c. diced avocado
1/2 c. diced tomato
1 hard-cooked egg, chopped
2 Tbsp. cooked, crumbled bacon
2 Tbsp. crumbled Blue cheese
4 pita bread rounds, cut in half

Preparation

In medium bowl, combine oil, ReaLemon brand, vinegar, sugar, Worcestershire and garlic powder; pour over tuna.
Cover; marinate in refrigerator for 1 hour.
Stir in remaining ingredients, except pita bread.
Serve in pita bread.
Refrigerate leftovers.
Makes 4 sandwiches.