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Turkey Onion & Tomato Pita Pockets

Submitted by sheets49

YIELD

8 sandwiches

PREP

15 min

COOK

0 min

READY

2 hrs

Ingredients

1

MEDIUM RED ONION
peeled, thin, sliced into rings

16

EACH CHERRY TOMATOES
quartered

1

CUP TURKEY
cooked, coarsely chopped *

2

CUPS ICEBERG LETTUCE
thiny sliced *

⅓

CUP BASIL
fresh, shredded *

1

TABLESPOON BROWN SUGAR, LIGHT

¼

CUP BALSAMIC VINEGAR

1

TABLESPOON OLIVE OIL
fruity

1

X SALT AND BLACK PEPPER
to taste *

4

EACH PITA BREAD
6 inch rounds cut in half *

Directions

In a large bowl, toss together the onion, tomatoes, turkey, lettuce, 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.

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 596g (21.0 oz)

Amount per Serving

Calories 163 22% of calories from fat

% Daily Value *

Total Fat 4g 6%

Saturated Fat 1g 3%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 36mg 1%

Total Carbohydrate 10g 10%

Dietary Fiber 7g 27%

Sugars g

Protein 10g

Vitamin A 82% • Vitamin C 111%

Calcium 7% • Iron 10%

* based on a 2,000 calorie diet How is this calculated?

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium

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