Categories: Salads, Vegetables, Fruits 
      Yield: 6 servings 
  
----------------------------------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