Italian Chopped Salad in Shells

From: l0ve2c00k

On Jun 22, 2009

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

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?

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!

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!