117 Reviews of Italian Chopped Salad in Shells

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!

From: KeyWee

On Jun 2, 2003

Yes! Like the other reviewers before me, I can say this is a truly versatile dish - you can't do too much to ruin it! I had no basil, so used chopped fresh parsley. Had some diced pepperoni on hand so used that instead of the salami. Tossed in a handful of grated parmesan cheese. For the dressing, I used Newman's Own Balsamic Vinaigrette, with great falvor results. I took this to a picnic and served it as a salad/side dish. Too bad they were all gobbled up so quickly - I think these would be even better if left to refrigerate overnight! Thanks, Mark!

From: Amy D

On Oct 21, 2002

I followed the recipe and everyone loved it! I prepared everything the night before and then added the dressing and stuffed the shells that morning. This was one we will have again.

From: MemeOne

On Oct 29, 2004

I doubled the recipe and took these to a party - brought home the empty serving platter! Very impressive looking and tasty. I cooked the shells the night before and let them set empty overnight in the refrigerator. They were very easy to stuff while the pasta was cold. Thank you.

From: Mom2girls

On Jul 28, 2003

I made the shells with the above ingredients except I substituted pepperoni and mozzarella cheese for the chicken and salami, and used a good italian dressing. They were delish! Next time I might try a greek theme and use feta, kalamata olives etc. Great recipe!

From: Chef #254070

On Jan 5, 2006

I made these for Christmas. They looked beautiful on the serving dish and were absolutely delicious. The longer they sat the better they were. One little change, after cooking shells, I put a little olive oil on, mixed up & were easier to prepare. A delicious side. Pat Merwin

From: Happyfrog

On May 30, 2002

This might sound strange but I left out the lettuce,Im not fond of it,I found it pretty good,try it,it's good ribbit ribbit

From: LaJuneBug

On May 22, 2007

Carianne's beautiful photo convinced me that this would be a perfect pot luck dish. Word of warning: the vinegar in the dressing will wilt the salad overnight. No one seemed to mind but, in the future, I will make this salad when it can be eaten the same day. Even so, I had several requests for the recipe.

From: luvmybge

On Apr 17, 2003

What a great idea!! I sliced the lettuce in my food processor and also added sliced cabbage for some extra 'crunch'. I really 'wowed' them at work with this. Thanks for the great recipe!