Bacon-Stuffed Shell Salad
From cheryilyn 16 years ago
- 120 minutes to make
- Serves 8
This makes a wonderful presentation. I have taken this to a church potluck. I just line the platter with the romaine leaves and place the shells on them.
Ingredients
- 12 oz. sliced Canadian-style bacon shopping list
- 1 C. zuchinni, shredded shopping list
- 1 carrot, shredded shopping list
- ¼ C. green onion, chopped fine shopping list
- ½ C. red bell pepper, chopped fine shopping list
- ¼ C. grated parmesan cheese shopping list
- 4 T. extra virgin olive oil shopping list
- 4 T. red wine vinegar shopping list
- 2 garlic clove, minced shopping list
- ½ tsp italian seasoning shopping list
- ½ tsp sugar shopping list
- ¼ tsp salt shopping list
- 1/8 tsp pepper shopping list
- 16 packaged conchiglioni (jumbo shells) shopping list
- Romaine leaves shopping list
How to make it
- Cut Canadian bacon into thin strips. In a large bowl combine bacon, zucchini, carrot, onion, red pepper and Parmesan cheese; set aside.
- For dressing, combine oil, vinegar, garlic, Italian seasoning, sugar, salt and pepper. Pour dressing over bacon mixture; toss gently to mix. Cover and chill 30 minutes.
- Cook conchiglioni according to package directions. Drain and rinse with cold water. Spoon about 1/4 cup of the bacon mixture into each conchiglioni. Place the shells, filled side up, in a baking dish. Cover and chill 2-4 hours. To serve, arrange romaine among salad plates. Place 2 shells atop each.
The Rating
Reviewed by 6 people-
Sounds terrific...5+
mystic_river1
in Bradenton loved it
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Hey Girl, this looks fantastic!! Definately on my menu with the next trip to grocery store!!
sparow64
in Sweetwater loved it
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Love this. Who would have thought to put the salad inside the pasta.
luvshk
in Republic loved it
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