Side Pannel
Orange Aioli and Roast Beef Salad
Orange Aioli and Roast Beef Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fruit, Meat, Vegetables, Salads
Ingredients List
- --------------------------------ORANGE AIOLI--------------------------------
- 1/2 c Mayonnaise
- 4 lg Garlic cloves
- --minced or pressed
- 1 ts Grated orange rind
- 3 tb Orange juice
Directions
SALAD
2 c Boneless roast beef*
1 c Fennel or celery (to 2 c.)
diagonally sliced
15 oz Can cannellini beans
drained
8 sm Romaine lettuce leaves
washed & crisped (to 12)
1 bn Radishes
GARNISH
1 sm Orange; quartered
Italian parsley sprigs
*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.
2 c Boneless roast beef*
1 c Fennel or celery (to 2 c.)
diagonally sliced
15 oz Can cannellini beans
drained
8 sm Romaine lettuce leaves
washed & crisped (to 12)
1 bn Radishes
GARNISH
1 sm Orange; quartered
Italian parsley sprigs
*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.
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