Title: Orange aioli & roast beef salad
 Categories: Meats, Fruits, Salads, Vegetables
      Yield: 4 Servings
 
MMMMM------------------------ORANGE AIOLI-----------------------------
    1/2 c  Mayonnaise
      4 lg Garlic cloves
           --minced or pressed
      1 ts Grated orange rind
      3 tb Orange juice

MMMMM---------------------------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

MMMMM--------------------------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.
  
  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.