TUNA COBB SALAD POCKETS

1/3 cup vegetable oil
1/4 cup ReaLemon lemon juice from Concentrate
2 teaspoons red wine vinegar, optional
1 teaspoon sugar
1/2 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
1 (6 1/2ounce) can tuna, drained and flaked
2 cups shredded lettuce
1/2 cup diced avocado
1/2 cup seeded and diced tomato
1 hard-cooked egg, chopped
2 tablespoons cooked crumbled bacon
2 tablespoons crumbled blue cheese
4 Pita bread rounds, cut in half

In medium bowl, combine oil, lemon juice, vinegar and seasonings; add tuna. Cover; marinate in refrigerator 1 hour.

Stir in remaining ingredients except pita bread.

Serve in pita bread. Refrigerate leftovers.

Makes 4 sandwiches
From: Recipelink.com
Source: Recipe booklet: Borden 135th Anniversary Cookbook, Best Recipes Magazine, Vol. 1, June 16, 1992, No. 16