Tuna Cobb Salad Pockets

½ cup oil
¼ cup ReaLemon® Lemon Juice from Concentrate
2 tsp. red wine vinegar
1 tsp. sugar
½ tsp. Worcestershire sauce
1/8 tsp. garlic powder
1 6oz. can tuna, drained and flaked
2 cups shredded lettuce
½ cup diced avocado
½ cup diced tomato
1 hard-cooked egg, chopped
2 tbsp. cooked crumbled bacon
2 tbsp. crumbled blue cheese
4 pita bread rounds, cut in half

In medium bowl, combine oil, ReaLemon®, vinegar, sugar, Worcestershire and garlic
powder; pour over tuna. Cover; marinate in refrigerate 1 hour. Stir in
remaining ingredients except pitas.

Serve in pitas. Refrigerate leftovers

Makes 4 sandwiches