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Main-dish salad uses leftover meat.

Like the wild turkey, corn and red pepper, the potato originated in the Americas. Luck Last evening's roast turns into company fare in this quick main-dish salad.

Almost any cold meat or poultry will work; add crisp bits of fresh celery, smooth-textured, ready-to-use canned beans, and romaine lettuce. A pungent, orange-flavored dressing pulls the salad together. Arrange ingredients separately on a serving platter so diners can style their own salad. Orange Aioli and Roast Salad

2 cups slivered or torn bite-size pieces (bone and skin removed) roast pork, beef, lamb, chicken, turkey, or duck

1 cup finely diced celery

1 can (15 oz.) butter or cannellini beans, drained

8 to 12 small romaine leaves, washed and crisped Orange aioli (recipe follows)

1 small orange, cut into quarters Italian parsley leaves, optional

On a large serving platter, separately mound meat, celery, beans, and romaine leaves. Spoon aioli into a small bowl and

Garnish dressing with parsley.

To eat, spoon lettuce, meat, celery, and beans onto individual plates; spoon aioli on top, squeeze on orange juice, if desired. Makes 4 servings.--Lydia Raymond, Mendocino, Calif.

Orange aioli. Blend 1/2 cup mayonnaise with 4 large cloves garlic, minced or pressed, and 3 tablespoons orange juice. Use, or cover and chill as long as 2 days.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Jun 1, 1984
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