Bacon-Stuffed Shell Salad
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Recipe used with permission by the National Pork Board. For more information about pork, visit PorkBeInspired.com
August 23, 2020
Persons
8
Serving Size
1 serving
Prep Time
25 minutes
Cook Time
15 minutes
Total Time
40 minutes
Notes
Recipe used with permission by the National Pork Board. For more information about pork, visit PorkBeInspired.com
Ingredients
- 12 ounces Canadian style 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 teas salt
- 1/8 teaspoon pepper
- 16 conchiglie (jumbo shells)
- romaine leaves
Instructions
- 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 conchiglie according to package directions. Drain and rinse with cold water. Spoon about 1/4 cup of the bacon mixture into each conchiglie. Place the shells, filled side up, in a baking dish. Cover and chill 2-4 hours. To serve, arrange romaine among salad plates. Place 2 shells atop each.