Peppercorn Beef Pitas

Course : Beef
Serves: 4
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4 cups romaine and leaf lettuce ready-to-eat (10 ounce bag)
1/2 pound roast beef cubed cooked
4 medium roma (plum) tomatoes cut lengthwise in half and sliced
1/2 cup peppercorn ranch dressing
2 pieces pita breads (8 inches in diameter), cut in half to form pockets
1/4 cup red onion sliced

Preparation / Directions:

1. Toss lettuce, beef, tomatoes, and dressing. 2. Spoon mixture evenly into pita bread halves. Top with onion.

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