Tuna Cobb Salad Pockets

• 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

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

vegetable oil, lemon juice from concentrate, red wine vinegar, sugar, worcestershire sauce, garlic powder, tuna, shredded lettuce, avocado, tomato, egg, bacon, cheese, bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1028800 (may not work)