Bacon-Stuffed Shell Salad
Pork
2
13
200
40
Description
This recipe takes pasta salad to a big flavor level. Putting the filled shells in a baking dish helps stablize the shells while chilling in the refrigerator. Great to make ahead and serve for a simple summer luncheon. Serve with fresh seasonal fruit.
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
- 1Cut Canadian bacon into thin strips. In a large bowl combine bacon, zucchini, red pepper and Parmesan cheese; set aside.
- 2For 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.
- 3Cook 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.
- 4To serve, arrange romaine lettuce leaves among salad plates. Place 2 shells atop each plate.
NutritionView more
200Calories
Sodium27%DV650mg
Fat14%DV9g
Protein24%DV12g
Carbs6%DV18g
Fiber4%DV1g
PER SERVING *
| Calories200Calories from Fat80 |
| % DAILY VALUE* |
| Total Fat9g14% |
| Saturated Fat1.5g8% |
| Trans Fat0g |
| Cholesterol20mg7% |
| Sodium650mg27% |
| Potassium270mg8% |
| Protein12g24% |
| Calories from Fat80 |
| % DAILY VALUE* |
| Total Carbohydrate18g6% |
| Dietary Fiber1g4% |
| Sugars2g4% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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