Bacon-Stuffed Shell Salad

Name: Bacon-Stuffed Shell Salad
Ingredients: 12 ounces canadian bacon sliced; 1 cup zucchini shredded; 1/2 cup red bell pepper finely chopped; 2 tablespoons Parmesan cheese grated; 3 tablespoons vegetable oil; 3 tablespoons red wine vinegar; 1 clove garlic minced; 1/2 teaspoon italian seasoning; 1/2 teaspoon sugar; 1/4 salt teas; 1/8 teaspoon pepper; 16 conchiglioni jumbo shells; romaine lettuce

13 ingredients

4 steps

Ingredients

12 ounces canadian bacon sliced
1 cup zucchini shredded
1/2 cup red bell pepper finely chopped
2 tablespoons Parmesan cheese grated
3 tablespoons vegetable oil
3 tablespoons red wine vinegar
1 clove garlic minced
1/2 teaspoon italian seasoning
1/2 teaspoon sugar
1/4 salt teas
1/8 teaspoon pepper
16 conchiglioni jumbo shells
romaine lettuce

Directions

1

Cut Canadian bacon into thin strips. In a large bowl combine bacon, zucchini, 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.
4

To serve, arrange romaine lettuce leaves among salad plates. Place 2 shells atop each plate.