Introduction: Divine! Stuffed Green to Go

About: I am married with two children. Spring, summer, and fall are my very favorite times of the year. I enjoy working in the yard, sewing, cooking, quilting, gardening, and creating. I do this to keep my sanity.

Here is a fabulous bacon rotini salad recipe. I was interested in healthy cooking and read that 1/2 cup of parsley is equivalent to eating 10 fresh oranges. Now that is pretty impressive. My favorite restaurant serve's the best tabbouleh salad that I have ever eaten . I craved this salad so much that I tried making it myself using ingredients that I thought they used at the restaurant. Tabbouleh is hard to find where I live so I don't use it now. This is a modification of my tabbouleh salad.  This modification is using bell pepper, green olives, lime, and bacon.  I used the lime and olives for frog eyeball's for garnish and a half of bell pepper for the frog fanny.  What a great way to re-use pizza to-go boxes.  

I have taken this salad to work with me getting remarks like:  "Man that looks and smells so good, may I have the recipe? 

Step 1: Ingredients:

This picture shows olive oil but if you are using bacon do not use the olive oil. My original recipe is everything here except: the bacon, green olives, bell pepper, and rotini.  I have also added chicken and rotini serving it in pita bread. All of these are very good. Mint is good also. This is the first time I added bacon and my family loved the new flavor. What really sets this recipe off is using Lawry's Garlic salt course ground with parsley. I have thought about using mango and Mandarin orange but haven't tried that yet. I think I might have to leave out some of the seasonings and onion for this.

1-2 bunches chopped parsley We like much more than this, but I recommend starting with 1 and work up tasting as you go.
8 Well done bacon pieces
4 Cups cooked rotini You may use just about any kind of pasta like it in texture and size.
3-4 Chopped tomato
1 Small Chopped onion
2-3 Chopped Garlic cloves
1 Chopped cucumber
1 Tablespoon fresh lemon juice
1 can Black olives whole
Few tablespoons of Olive oil

1 Bell pepper 
1 Lime using 1 tablespoon juice for salad, and  lime  half for garnish
Green olives garnish


Lawry's Garlic Salt course ground with parsley

Step 2: Supplies

This is only needed if you are making it to go.
2. Tooth picks
1. To-go Box
1. Plastic container
1 Tissue paper was used because this was a gift.

Step 3: Making the Salad

Combine all the chopped ingredients and put in a large bowl.
Add the cooked rotini, and black olives.
Add 2 tablespoon's lemon juice and season to taste.  ( 1 teaspoon of lime if desired).
Add Olive oil to taste.

Toss well.

Serve with warm bacon.  ( Keep the bacon separate when storing any leftover salad.)

Cut the bell pepper in half cleaning out all the seeds and unwanted Rhine.

Fill the inside with the salad.

Cut lime in half.
Place 2 green olives in center of lime for garnish
Garnish with parsley.

Place in tissue lined box or serve in a clear bowl. 

So far everyone that has tried this salad has loved it. 

Le Creuset Brunch Challenge

Participated in the
Le Creuset Brunch Challenge