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Nutrition Facts

Serving Size 1 appetizers 30g

Recipe makes 36 appetizers)

The following items or measurements are not included below:

garlic vinaigrette dressing

Calories 57
Calories from Fat 5 (10%)
Amount Per Serving %DV
Total Fat 0.6g 0%
Saturated Fat 0.2g 0%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 3mg 1%
Sodium 15mg 0%
Potassium 62mg 1%
Total Carbohydrate 10.0g 3%
Dietary Fiber 0.6g 2%
Sugars 0.5g
Protein 2.9g 5%

how is this calculated?

Italian Chopped Salad in Shells

Recipe #29329 | 3¼ hours | 3 hours prep | add private note

By: yooper
May 25, 2002

I just found this on Recipegoldmine.com. Haven't made this yet, but they sound like an incredible appetizer for a cookout or picnic. Prep time includes 2 hour chilling time.

36 appetizers (change servings and units)

Ingredients

Directions

  1. 1
    Cook pasta shells as directed on the package.
  2. 2
    Drain and cool.
  3. 3
    Place remaining ingredients except vinaigrette in a medium bowl.
  4. 4
    Pour vinaigrette over the salad, toss to coat.
  5. 5
    Stuff the shells with the salad.
  6. 6
    Cover and refrigerate 2 hours before serving.

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Featured Reviews for This Recipe

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From: l0ve2c00k

On Jun 22, 2009

This is a way due review. Very good recipe! Thanks for sharing it with us.

0 people found this review helpful

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  • From: Spuffed

    On May 23, 2009

    I had such high hopes for these. Even now, they sound so good but did not work out for me at all. My guess is that the cold pasta on the tongue was unappetizing on the front end that no filler could make it go away? I cooked them in salted water. I might try these again after marinating the cooked shells in a little of the vinaigrette dressing for a couple hours. Or I might add some parm?

    0 people found this review helpful

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  • From: Lizzie-Babette

    On Jul 8, 2002

    Made this for a Fourth of July picnic and everyone RAVED! I made these the night before, and had to substitute pepperoni and hot italian ham, since I didn't have cooked chicken or salami. I added shredded parmesan cheese, too. A word of advice, though; make sure to measure 4 cups of the chopped romaine. I measured 4 cups, then chopped it, and felt more romaine would've been great. There are a lot of ways to slightly change this recipe for different tastes - it's very versatile, and would be a great addition to a brunch, casual, or even more formal buffet. They're perfect finger food, and do look pretty elegant. My friends, family, & I could not have been more pleased. We'll be making this often. Thanks for posting this!

    23 people found this review helpful

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  • From: Kat in Texas

    On Dec 20, 2002

    Very elegant looking & easy to put together. I really stuffed the shells & only got about 24 appetizers, rather than 34. Took to a Christmas party. It was after work and, being the holidays, I figured everyone would bring sweets. They did and everyone pounced on these! I had some bottled Italian dressing I needed to use up, so didn't get the vinaigrette. When I first put the shells together, thought they were going to be awfully oily & messy but after 2 hrs in the 'fridge they were fine. Will use the vinaigrette next time. Everyone asked me to email the recipe, so will do that and turn them on to 'Zaar! Good recipe!

    18 people found this review helpful

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  • Read all 106 reviews

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