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Big in flavor, this recipe takes pasta
salad to a higher level when it comes to presentation. Great
to make ahead and serve for a simple luncheon or a light supper.
Bacon-Stuffed Shell
Salad
- 12 ounces sliced Canadian-style bacon
1 cup shredded zuchinni
1/2 cup finely chopped red bell pepper
2 tablespoons freshly 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 9 x 13-inch dish. Cover and chill 2 to 4
hours.
- To serve, arrange romaine among salad
plates. Place 2 shells atop each.
Serves 8.
Nutrition Facts: Calories 160 calories
Protein 11 grams Fat 9 grams Sodium 700 milligrams Cholesterol
20 milligrams Saturated Fat 2 grams Carbohydrates 8 grams Fiber
0 grams
Recipe provided courtesy of Pork, The Other
White Meat.
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