---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads, Vegetables, Fruits
       Yield: 6 servings
       1 pk 0.7 Oz Dry Italian Dressing
     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
   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