Bacon-Stuffed Shell Salad

Serves
8

Ingredients

  • 12 oz CANADIAN-STYLE BACON, SLICED
  • 1 cup ZUCCHINI, SHREDDED
  • 1/2 cup RED BELL PEPPER, FINELY CHOPPED
  • 2 tbsp PARMESAN CHEESE, GRATED
  • 3 tbsp VEGETABLE OIL
  • 3 tbsp RED WINE VINEGAR
  • 1 clove GARLIC, MINCED
  • 1/2 tsp ITALIAN SEASONING
  • 1/2 tsp SUGAR
  • 1/4 tsp SALT
  • 1/8 tsp 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.