Best Italian Chopped Salad In Shells Recipes

ITALIAN CHOPPED SALAD

Steps:

• In a large bowl combine the romaine, pepperoncinis, cherry tomatoes, olives, red onions, salami, cheese, and dressing.
• Make recipe for homemade italian dressing and use as much as desired. Toss the salad until combined.

ITALIAN CHOP SALAD IN SHELLS

Steps:

• Cook pasta shells as directed on package; drain and cool.
• Place remaining ingredients except vinaigrette in medium bowl. Pour vinaigrette over salad; toss to coat.
• Stuff shells with salad. Cover and refrigerate up to 2 hours before serving.

CHOPPED SALAD APPETIZER SHELLS

Steps:

• 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).
• Chop all salad ingredients, making sure you have all the pieces quite small so that you can easily stuff the salad into the shells.
• Make dressing; pour over salad and toss lightly. Add salt and pepper if desired.
• Stuff salad into cooled shells (now you will understand why you chopped the ingredients into small pieces!).
• Refrigerate up to 4 hours before serving.
• Advance preparation tip from a reviewer: "The day before, I cooked the shells to al-dente, rinsed them in cool water, separated them and let them cool. Then, I put them in a ziplock. I chopped everything for the salad part and put it in a ziplock, without the dressingl. The next day, I mixed the dressing into the salad and stuffed the shells. Worked like a dream.".

SUPER ITALIAN CHOPPED SALAD

Steps:

• In a large bowl, combine the first 11 ingredients. For dressing, in a small bowl, whisk the oil, vinegar, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese. Top with pepperoncini, if desired.

ITALIAN CHOPPED SALAD

Steps:

• In a large salad bowl, combine lettuce, pepperoni, salami, roasted peppers, onion and artichoke hearts. Toss everything together to combine.
• Add vinegar, olive oil, salt, pepper, pepperoncini, Romano, provolone, and olives to the bowl. Toss thoroughly to combine the ingredients.
• Serve chilled.

ITALIAN CHOPPED SALAD

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• For the dressing: Place the vinegar, honey, Italian seasoning, garlic and some salt and pepper in a blender or food processor. While the machine is running, slowly drizzle the olive oil until the dressing is combined and emulsified. Adjust the seasoning if necessary, or add more oil if you want it less acidic.
• For the salad: Lay out the bacon in rows on the prepared baking sheet. Place in the oven on the upper rack and cook until crisp, 10 to 15 minutes. Once it is nice and crispy, chop it up for your salad.
• In a large bowl, combine the bacon, pasta, gorgonzola, romaine, cabbage, iceberg, tomatoes and red onions. Add the dressing and toss together until all is well coated. Taste and adjust the seasoning.

ITALIAN CHOPPED SALAD

Steps:

• Whisk the vinegar, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper in a large bowl to blend. Gradually whisk in the oil to blend. Add the lettuce, radicchio, beans, and sun-dried tomatoes. Toss to coat. Season the salad, to taste, with more salt and pepper, and serve.