Cooking Recipe Orange Aioli & Roast Beef Salad
Recipe Ingredients
ORANGE AIOLI
SALAD
GARNISH
Directions
*Slivered or torn bite-size 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 0-376-02608-1. Typed for you by Cathy Harned.