Bow-Tie Pasta Salad

* Exported from MasterCook *

Bow-Tie Pasta Salad

Recipe By : American Cancer Society/Florida Department of Citrus, 1998
Serving Size : 4 Preparation Time :0:00
Categories : Salads Pastanoodle

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups bow-tie pasta
--or mostaccioli
2 cups cooked pork
--chicken or turkey
--or beef
--cut into bite-size strips
4 small florida oranges
--tangerines or tangelos
--peeled
--sectioned -- and seeded
3/4 cup sliced red onion -- separated into
-- rings
1/2 cup fat-free mayonnaise dressing
--or salad dressing
1/3 cup frozen florida orange juice concentrate -- thawed
1 dash paprika
fresh spinach leaves
1/4 cup sliced pitted ripe olives -- optional

Cook pasta according to package directions. Drain; rinse with cold water
and drain again. In a large bowl toss together meat strips, citrus
sections, and onion. Add pasta and toss gently.

For dressing, in a small bowl stir together mayonnaise dressing, thawed
orange juice concentrate, and paprika. Pour dressing over salad mixture;
toss gently.

To serve, line 4 dinner plates with spinach; spoon salad mixture atop
spinach. If desired, top with olives.

Makes 4 (2-cup) servings.

Nutrition facts per serving: 490 cal., 30 g pro., 69 g carb0., 12 g total
fat (4 g sat. fat), 67 mg cholesterol, 2 g dietary fiber, 329 mg sodium.
Daily Value: 110% vit. C, 37% vit. A, 63% folate, 79% thiamin, 32%
riboflavin, 40% niacin, 10% calcium, 27% iron, 37% potassium.


Notes: Make this enticing salad with turkey, and the calories and fat will be
even lower (349 calories and 8 grams fat).



- - - - - - - - - - - - - - - - - -