Tuna and Veggie Salad w/ Shirataki Noodles

Tuna and Veggie Salad with Shirataki Noodles
Recipe type: Salads
Prep time: 
Total time: 
 
Ingredients
  • 1 (8 ounce) package Shirataki Noodles
  • 1 can tuna
  • 2 cups cucumbers, thinly sliced
  • 1 tomato, chopped
  • ½ cup celery, diced
  • ¼ cup green pepper, chopped
  • ¼ cup green onions, sliced
  • 1 cup italian dressing
  • ¼ cup mayo
  • 1 tablespoon mustard
  • 1 teaspoon dill
  • 1 teaspoon salt
  • ⅛ teaspoon pepper
Instructions
  1. Drain and rinse Shirataki Noodles with cold water, and drain again. Place on paper towels to dry.
  2. In large bowl combine Shirataki Noodles, tuna and veggies.
  3. In small bowl combine dressing, mayo, mustard and spices.
  4. Add to salad mixture.
  5. Toss to coat.
  6. Chill and serve.

Shirataki Noodles and Vegetable Salad

Recipe: Shirataki Noodles and Vegetable Salad
Recipe type: Salads
Prep time: 
Total time: 
 
Ingredients
  • 4 (8 ounce) packages Shiritaki Noodles
  • 6 green onions -- thinly sliced
  • 2 small zucchini -- thinly sliced
  • 2 cups frozen broccoli and cauliflower,thawed and drained
  • 1½ cups thinly sliced carrots -- parboiled
  • 1 cup thinly sliced celery
  • ½ cup frozen peas -- thawed
  • 2 (1/4 ounce) can sliced ripe -- olives, drained
  • 1 (6 ounce) jar marinated artichoke hearts,drained and quartered
  • DRESSING:
  • ½ cup mayonnaise
  • ½ cup bottled Italian salad dressing
  • ½ cup sour cream
  • 1 tablespoon prepared mustard
  • ½ teaspoon dried Italian seasoning
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. In a large bowl, combine Shirataki Noodles, onions, zucchini, broccoli and cauliflower, carrots, celery, peas, olives and artichoke hearts.
  3. In a small bowl, combine dressing ingredients; mix well.
  4. Pour over Shirataki Noodles and vegetables and toss.
  5. Cover and refrigerate for at least 1 hour.

Shirataki Noodles W/ Lemon and Asparagus

Shirataki Noodles with Lemon and Asparagus
Recipe type: Salads
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 ( 8 ounce) package Shirataki Noodles
  • 1 pound fresh asparagus -- prepared
  • 1 shallot -- minced
  • 1 teaspoon grated lemon rind
  • 2½ tablespoons balsamic vinegar
  • 1 teaspoon kosher salt or to taste
  • ½ teaspoon freshly ground black pepper
  • ⅓ cup virgin olive oil -- up to ½ cup
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. Boil asparagus for 5 to 7 minutes (or until barely cooked through) in 2 inches of water in a large sauté pan. Remove and drain.
  3. Cut asparagus on diagonal into 2-inch pieces.
  4. Combine shallot, lemon rind, vinegar, salt, pepper, and oil in shallow serving bowl.
  5. Add Shirataki noodles and asparagus while still warm, and toss well.