| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Fruits, Grains |
Italian |
Salads, Vegetables, Fruits |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
0.7 Oz Dry Italian Dressing Mix |
| 1/2 |
c |
Oil |
| 1/2 |
c |
Orange Juice |
| 1/4 |
ts |
Fennel Seed |
| 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 |
INSTRUCTIONS
DRESSING
SALAD
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
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