How To make Orange and Spinach Pasta Salad

DRESSING:

1 pk 0.7 Oz Dry Italian Dressing
-Mix 1/2 c Oil
1/2 c Orange Juice
1/4 ts Fennel Seed

SALAD:

2 c Uncooked Bow Tie Pasta;
-Farfalle, 5 Oz 3 c Fresh Spinach Leaves; Torn
2 md Seedless Oranges; Peeled
-And Sectioned 1/4 c Green Onions; Sliced
In a small jar with a tight fitting lid, combine all of the dressing ingredients, blending well. Set aside. Cook the pasta to the desired doneness as directed on the package. Drain and rinse in cold water, to stop the cooking process. Place in a medium bowl and add 1 to 2 Tb of the dressing, tossing to coat. Refrigerate, along with the remaining dressing, until chilled. To Serve: Add the spinach, oranges and onions to the chilled pasta and toss to combine. Serve with the chilled dressing. Each Serving (1 1/3 cup) Contains: Calories: 290 Protein: 5 Grams Carbohydrates: 28 Grams Fiber: 2 Grams Fat: 19 Grams Unsaturated Fat: 11 Grams Saturated: 2 Grams Cholesterol: 0 Milligrams Sodium: 420 Milligrams Potassium: 340 Milligrams Kietary Exchanges: 1 Starch, 1 Vegetable, 1/2 Fruit, 3 1/2 Fat Posted by: Rich Harper From: Pillsbury Classic Cookbooks It's Italian! Copyright 1994