Ingredients
-
1
-
4
-
1
-
1
-
2
-
4
-
-
1
-
2
-
1
-
3
-
1 1/2
-
3
-
1 1/2
-
1 1/2
Directions
Asian Salad in Shells, This is a recipe that I made for my Wife and her sisters for their supper club used AussieChef’s recipe for Peanut-Lime Vinaigrette to give it an Asian flare Thanks AussieChef! They’re a great, make ahead appetizer and really delicious the next day too They loved them so here it is , The chef himself brought these to my house for a little get together I had last summer! They were fabulous! Thanks tasmith1! :), This is a recipe that I made for my Wife and her sisters for their supper club used AussieChef’s recipe for Peanut-Lime Vinaigrette to give it an Asian flare Thanks AussieChef! They’re a great, make ahead appetizer and really delicious the next day too They loved them so here it is
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Steps
|
1
Done
|
Cook Pasta Shells as Directed Al-Dente. |
|
2
Done
|
Drain and Rinse With Cold Water. |
|
3
Done
|
Place All Salad Ingredients in a Bowl Except Reserve Some Red and Yellow Pepper For the Garnish |
|
4
Done
|
Pour Vinaigrette Over Salad and Toss to Coat. |
|
5
Done
|
Stuff the Shells With the Salad. |
|
6
Done
|
Garnish With Red and Yellow Peppers. |
|
7
Done
|
Cover and Refrigerate For at Least an Hour. |
|
8
Done
|
Vinaigrette Directions. |
|
9
Done
|
Process All Vinaigrette Ingredients in a Food Processor Except the Oil. |
|
10
Done
|
Slowly Drizzle the Oil Into Food Processor Until Emulsified. |
|
11
Done
|
Scrape Into a Bowl and Wait For Half an Hour For the Flavors to Develop. |
