Peppercorn Beef Pitas
Peppercorn-flavored ranch dressing packs flavor into the pita filling.
Ingredients:
4 cups (from 10-ounce bag) romaine and leaf lettuce mix
1/2 pound cubed cooked roast beef (1 1/3 cups)
4 roma (plum) tomatoes, cut lengthwise in half, then sliced
1/2 cup peppercorn ranch dressing
2 pita breads (6 inches in diameter), cut in half to form pockets
1/4 cup sliced red onion, if desired
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Toss lettuce, beef, tomatoes and dressing.
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Spoon mixture evenly into pita bread halves. Top with onion. Serve immediately or wrap each sandwich in plastic wrap. Refrigerate until serving or up to 1 hour.
Substitution
Cubed cooked turkey or smoked turkey from the deli can be used instead of the beef.
Halved cherry tomatoes can be used instead of the roma variety.
B-man 