Orange Aioli & Roast Beef Salad

--ORANGE AIOLI--
    1/2 c  Mayonnaise
      4 lg Garlic cloves
           --minced or pressed
      1 ts Grated orange rind
      3 tb Orange juice

--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 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.
Yield: 4 Servings