Pitas Stuffed With Tomato And Gorgonzola Salad

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2 tablespoons extra-virgin olive oil

1 tablespoon red wine vinegar

1 teaspoon dijon mustard

1/2 teaspoon sugar

1/2 teaspoon coarse salt

1/4 teaspoon pepper

8 cups mesclun greens

1/2 cup thinly sliced red onion, rinsed and drained

1/2 cup thinly sliced celery heart

1 cup cherry tomatoes, halved

4 ounces gorgonzola cheese, crumbled

4 whole wheat pita breads (7 inches), halved

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