Italian Chopped Salad in Shells
Italian Chopped Salad in Shells
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Ingredients
- 1 (16 ounce) package jumbo pasta shells
- 4 cups chopped romaine lettuce
- 1/2 cup chopped fresh basil
- 1 cup coarsely chopped cooked chicken
- 1 cup coarsely chopped tomato
- 3/4 cup coarsely chopped cucumber
- 3 ounces italian hard salami, chopped
- 1/3 cup roasted garlic vinaigrette dressing
Nutrtional Information
- Total Fat 1.1 g: 1%
- Saturated Fat 0.3 g: 3%
- Cholesterol 5.2 mg: 5%
- Sodium 51.3 mg :2%
- Total Carbohydrate 10.0 g: 3%
- Dietary Fiber 0.6 g: 4%
- Sugars 0.5 g: 5%
- Protein 3.3 g:6%
Directions
- Step 1 :Cook shells in plenty of boiling water according to package directions, being careful not to overcook them. Rinse in cold water; set aside. (For advance prep tip, see note at end).
- Step 2 :Chop all salad ingredients, making sure you have all the pieces quite small so that you can easily stuff the salad into the shells.
- Step 3 :Make dressing; pour over salad and toss lightly. Add salt and pepper if desired.
- Step 4 :Stuff salad into cooled shells (now you will understand why you chopped the ingredients into small pieces!).
- Step 5 :Refrigerate up to 4 hours before serving.