2 tablespoons vinegar
2 teaspoons water
1/2 teaspoon salt
1/4 teaspoon sugar
3/4 pound cooked turkey, cut into julienne strips
2 hard-cooked eggs, chopped
1/2 cup chopped celery
1/2 cup seedless red grapes, halved
1/2 cup mayonnaise
3 (6-inch) pita bread rounds, cut in half
1/2 cup pimiento-stuffed olives, sliced
Combine first 4 ingredients; stir well. Pour over turkey; toss
lightly. Cover and chill 2 hours. Drain. Combine turkey, eggs,
celery, grapes, and mayonnaise; toss gently to coat. Line each
pita bread half with lettuce, and fill with turkey mixture.
Sprinkle with olives.
Yield: 3 servings.
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