Ingredients: 12 ounces sliced canadian-style bacon 1 cup shredded zuchinni 1/2 cup finely chopped red bell pepper 2 tablespoons grated parmesan cheese 3 tablespoons vegetable oil 3 tablespoons red wine vinegar 1 garlic clove, minced 1/2 teaspoon italian seasoning 1/2 teaspoon granulated sugar 1/4 teaspoon salt 1/8 teaspoon pepper 16 packaged conchiglioni (jumbo shells) romaine leaves

Recipe Info Category: Salads Rating: 5 Contributor: Aiden Gregory

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 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 to 4 hours.

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