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Bacon-Stuffed Shell Salad: Date Added: 27 Jul 2011
Listed in: Salads

12 ounces Canadian style bacon, sliced
1 cup zuchinni, 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 conchiglioni (jumbo shells)
romaine leaves

Cooking Instructions

Prep Time: 25 minutes
Cook Time: 15 minutes
Marinating Time: 4 hours
Serves 8

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

Nutrition Information Per Serving: 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 and photo used with permission by the National Pork Board. For more information about pork, visit

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Bacon-Stuffed Shell Salad
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