Bacon-Stuffed Shell Salad Recipe

Name: Bacon-Stuffed Shell Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
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

Servings: persons

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

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 ounces canadian bacon sliced, 1 cup zucchini shredded, 1/2 cup red bell pepper finely chopped, 2 tablespoons Parmesan cheese grated, and more.

Yes, Bacon-Stuffed Shell Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Bacon-Stuffed Shell Salad

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