Bacon-stuffed Shell Salad |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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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 |
1 c. zuchinni, shredded |
1 carrot, shredded |
1/4 c. green onion, chopped fine |
1/2 c. red bell pepper, chopped fine |
1/4 c. grated parmesan cheese |
4 t. extra virgin olive oil |
4 t. red wine vinegar |
2 garlic clove, minced |
1/2 tsp italian seasoning |
1/2 tsp sugar |
1/4 tsp salt |
1/8 tsp pepper |
16 packaged conchiglioni (jumbo shells) |
romaine leaves |
Directions:
1. Cut Canadian bacon into thin strips. In a large bowl combine bacon, zucchini, carrot, onion, red pepper and Parmesan cheese; set aside.
2. 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.
3. 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.
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