TUNA PITA POCKETS

1 1/2 c. romaine lettuce, torn into bite-size pieces

3/4 c. sliced grape tomatoes

1/2 c. green pepper, chopped

1/2 c. carrots, shredded

1/2 c. broccoli, chopped

1/4 c. onion, chopped

2 cans (6 oz.) solid albacore tuna in water, drained

1/2 c. lite Ranch dressing

3 whole-wheat pita pockets, cut in half

Put the lettuce, tomatoes, peppers, carrots, broccoli and onions in a large bowl. Toss lightly to mix evenly.

In a small bowl, combine the tuna and ranch dressing. Stir to mix well. Add the tuna mixture to the lettuce mixture and stir to combine.

Scoop the tuna salad evenly into each pita pocket half and serve immediately.