Bacon Stuffed Shell Salad 12 ounces sliced Canadian-style bacon 1 cup shredded zuchinni 1/2 cup finely chopped red bell pepper 2 tablespoons grated Parmesan cheese 3 tablespoons vegetable oil 3 tablespoons red wine vinegar 1 garlic clove, minced 1/2 teaspoon Italian seasoning 1/2 teaspoon granulated sugar 1/4 teaspoon salt 1/8 teaspoon pepper 16 packaged conchiglioni (jumbo shells) Romaine leaves Cut Canadian bacon into thin strips. In a large bowl combine bacon, zucchini, 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 to 4 hours. To serve, arrange romaine among salad plates. Place 2 shells atop each. Recipe Serves 8.
Posted on: Thu, 15 Aug 2013 17:15:07 +0000
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