Try this Orange Aioli and Roast Beef Salad recipe, or contribute your own.
Suggest a better description*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.
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Serving Size: 1 Serving (445g) | ||
Recipe Makes: 4 | ||
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Calories: 780 | ||
Calories from Fat: 238 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.4g | 35 % | |
Saturated Fat 5.1g | 26 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 11.4g | ||
Cholesterol 75.8mg | 23 % | |
Sodium 556.9mg | 19 % | |
Potassium 2210.8mg | 58 % | |
Total Carbohydrate 87.9g | 26 % | |
Dietary Fiber 29.1g | 116 % | |
Sugars, other 58.8g | ||
Protein 51.3g | 73 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 780
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