Recipe: Turkey, Onion and Tomato Pita Pockets (with balsamic dressing, make ahead)

TURKEY, ONION AND TOMATO PITA POCKETS

1 medium red onion, peeled and thinly sliced into rings
16 cherry tomatoes, quartered
1 cup coarsely chopped cooked turkey
2 cups thinly sliced iceberg lettuce
1/3 cup shredded fresh basil
1 tbsp light brown sugar
1/4 cup balsamic vinegar
1 tbsp fruity olive oil
Salt and pepper to taste
4 (6-inch) diameter pita bread rounds, cut in half (for serving)

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 sandwiches, mound the mixture into the pita pockets and serve at once.

Makes 8 servings
Source: The News-Sun, November 22, 1995