You Can Make Friends With Salad

Every time a holiday rolls around (hello Labor Day weekend), I immediately start researching different “healthy” recipes that I can make for our, always festive, gatherings. I have to admit, a nice healthy salad is typically my go-to. But it’s not always the most portable, easy-to-eat while socializing option. About 5 years ago, I had the pleasure of attending my FIRST Christmas Eve dinner with Matt (my husband) and his family. I’m Italian. My husband is Italian. Christmas Eve is a BIG deal. It’s basically the mother holiday. The pressure was on. I decided to make an appetizer to ease us into the Feast of the Seven Fishes. While the days of “No-Meat on Christmas Eve ” have passed, there’s still a very prominent sense of tradition: pasta, antipasto salads, etc. So my dish had to satisfy 3 criteria:

1) Delish (OBV. Trying to make an impression here)

2) Healthy (because #health)

3) Portray my Italian know-how.

So what did I come up with…..portion-controlled, salad stuffed shells! I adapted this recipe  created by Nancy Fox at Skinny Kitchen and trust me…it was the Bomb.com. The best part? You can literally customize this with ANY salad. I chose antipasto and caesar for this occasion, but go with whatever tickles your fancy.  I’ve made this for multiple cookouts and gatherings. TBH, I very rarely follow any recipe to a tee. Use what you have, what you like, and what’s appropriate for the occasion.This recipe is SO easy to adapt. It’s also super fast to make and won’t spill all over you when transporting to your cookout or party. #WINNING.

Ingredients



12 jumbo pasta shells (for any gf-ers or low-carbers out there, you can use charred romaine leafs)

2-3 cups of shredded or diced Romaine Lettuce

½ cup tomatoes, diced

1 Rotisserie Chicken (Yep. I took the lazy girl, procrastination route and bought a Rotisserie Chicken. You can prepare your chicken however you like)

2 tablespoons Parmesan cheese, shredded or grated (optional. I made 1/2 with cheese, 1/2 without. For all my other dairy-free friends out there….you can sprinkle with nutritional yeast)

1-2 tablespoons of a dressing of your choice. (I used Maple Grove Fat-Free Caesar for this one, but there are a lot of different options out there)

Instructions

1. Cook shells. Drain, rinse in cold water and drain again. Blot dry with paper towels. Set aside. (You can prep these ahead of time and store in the fridge..or procrastinate like me and put them on ice to cool).

2. Combine all of the other ingredients in a bowl and toss that salad.

3.  Stuff each shell with your freshly, tossed salad. TIP: Don’t OVER stuff the shells. I had a few tender shells that started to split).

That’s it.

This recipe serves 12. However, you can easily double or triple it (TIP:  One rotisserie chicken can satisfy 24 shells, so there’s really no need to buy 2 if you’re doubling the recipe). 

I’ve made these for quite a few events and without fail, they are demolished within the first 15 minutes. So there you have it. I’ve successfully proven to my always skeptical compadres, you really CAN make friends with salad.

~Xtina