Turkey and Apple Pita with Cranberry-Pecan Aioli
- 1 cup Mayo
- 1/3 cup Dijon Mustard
- 3 tbsp honey
- 1/2 cup dried cranberries
- 1/2 cup pecans halves
Preheat oven to 350F. Place pecans on a cookie sheet and toast for 5 min, or until they become aromatic. Remove from the oven and let cool. Coarsely chop cranberries and pecans. Place in a bowl mixing in remaining ingredients. Salt and pepper to taste.
- 2 pita shells
- 1/2 lb roast turkey
- 1 apple, sliced
- 1 bunch fresh baby spinach
- 1/2 cup Cranberry-Pecan Aioli
Preparation: Turkey and Apple Pita Slice pitas in half and fill each with spinach, turkey and sliced apple. Top each with 2 tbsp Cranberry-Pecan Aioli.
Notes: Although the aioli recipe is geared more to the holidays, the recipe can easily be adapted for the field by storing the wet and dry ingredients seperatly until the aioli is ready to be used.