ORANGE AIOLI
1/2 cup Mayonnaise
4 large Garlic cloves minced or pressed
1 tsp Grated orange rind
3 tbsp Orange juice
SALAD
2 cup Boneless roast beef*
1 cup Fennel or celery (to 2 c.) diagonally sliced
15 oz Can cannellini beans drained
8 small Romaine lettuce leaves washed & crisped (to 12)
1 bunch Radishes
GARNISH
1 small Orange, quartered
Italian parsley sprigs
A Recipe for
Orange Aioli & Roast Beef Salad
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Food Tip |
This is a recipe for Orange Aioli & Roast Beef Salad from the recipe cookbook of Recipes-to-go (Beef)
I refuse to believe that trading recipes is silly. Tuna fish casserole is at least as real as corporate stock. |
| Barbara Grizzuti Harrison |
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
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*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.
Serves: 4
Orange Aioli & Roast Beef Salad Recipe brought to you by Recipes To-Go