Leftover turkey recipe
MARINATED TURKEY, RED ONION AND TOMATO SALAD IN PITA POCKETS 1 medium red onion, peeled and thinly sliced into rings 16 cherry tomatoes, quartered IVi cups leftover cooked turkey, coarsely chopped 2 cups thinly sliced iceberg lettuce 13-cup shredded fresh basil 1 tablespoon light brown sugar Va cup balsamic vinegar 1 tablespoon fruity olive oil Salt and freshly ground pepper to taste 4 6-inch diameter pita bread rounds, cut in half 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 tne refrigerator for at least 2 hours. To make the sandwiches, mound the salad mixture into the pita pickets and serve at once. Serves 8. Nutrition info per serving: 170 calories, 25mg cholesterol, 5g fat, 205mg sodium, llg protein, 22g carbohydrate.