Bacon-Stuffed Shell Salad

• 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.

bacon, zucchini, red bell pepper, parmesan cheese, vegetable oil, red wine vinegar, garlic, italian seasoning, sugar, salt, pepper, jumbo shells, romaine lettuce

Taken from www.yummly.com/recipe/Bacon-Stuffed-Shell-Salad-2247881 (may not work)