Recipe - Orange Aioli And Roast Beef Salad

ORANGE AIOLI
One half cup Mayonnaise
4 lg Garlic cloves
minced or pressed
1 teaspoon Grated orange rind
3 tablespoon Orange juice

SALAD
2 cup Boneless roast beef*
1 cup Fennel or celery (to 2 c.)
diagonally cut or sliced up
15 ounce Can cannellini beans
drained
8 small Romaine lettuce leaves
washed & crisped (to 12)
1 bn Radishes

GARNISH
1 small Orange; quartered
Italian parsley sprigs

*Slivered or torn bitesize pieces of either roast beef, pork, lamb or
turkey.

To make the aioli, combine mayonnaise, garlic, orange rind and orange
juice. Mix until well blended. If made ahead, cover and refrigerate for
up to 2 days.

After preparing the Orange Aioli, spoon it into a small bowl and place on a
large serving platter. Surround with separate mounds of meat, fennel,
cannellini, lettuce and radishes. Garnish with orange quarters and
parsley, if desired.

Top individual servings with aioli and squeeze on orange juice, if desired.

Salad analysis (per serving): 167 calories; 17 g protein; 16 g
carbohydrates, 4 g total fat; 32 mg cholesterol; and 368 mg sodium.

Aioli analysis (per tb): 76 calories; .22 g protein; 1 g carbohydrates; 8
g total fat; 6 mg cholesterol; and 57 mg sodium.

From _Sunset Fresh Ways with Salads_ by the editors of Sunset Books and
Sunset Magazine. Menlo Park, CA: Lane Publishing Company, 1987. Pg. 50.
ISBN 0376026081. Typed for you by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini