Hearts Of Palm Zucchini Shells
|Canned hearts of palm||1⁄2 Cup (8 tbs), drained, coarsely chopped|
|Coarsely shredded zucchini||1⁄2 Cup (8 tbs)|
|Chopped fresh flat leaf parsley||1 Tablespoon|
|Olive oil||4 Tablespoon|
|Lemon juice||2 Teaspoon|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Jumbo pasta shells||1 1⁄2 Ounce, cooked and drained (About 6)|
|Mixed salad greens||2 Cup (32 tbs)|
1. In medium bowl, combine hearts of palm, zucchini and parsley.
2. To prepare vinaigrette, in small bowl, whisk together olive oil, lemon juice, salt and pepper. Add 1 tablespoon vinaigrette to vegetables; mix lightly with fork to moisten. Stuff pasta shells evenly with vegetable mixture. Cover and refrigerate until well chilled. Refrigerate remaining vinaigrette.
3. To serve, divide salad greens between two serving plates. Top each with 3 stuffed shells; drizzle with remaining vinaigrette.