Asparagus Shirataki Angel Hair Pasta Salad (vegan)

Asparagus Shirataki Angel Hair Pasta Salad (vegan)
Recipe type: Vegan
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package Shirataki Angel Hair pasta
  • 1 pound asparagus, cut diagonally into 2 inch pieces
  • 3 ounces red onion, sliced and quartered (about ½ cup)
  • 6 canned artichoke hearts, quartered
  • 1 cup unsweetened frozen blackberries, thawed
  • 3 tablespoons raspberry vinegar
  • 2 Sweet n’Low packets (or 1 tablespoon sugar if you prefer)
  • 1 teaspoon salt
  • 1 teaspoon fat free Italian dressing
  • couple twists of ground pepper
Instructions
  1. Rinse and drain the Shirataki Noodles under cold water. Pat dry with paper towels and set aside.
  2. Place onions and asparagus in steamer and steam about 6 minutes. Rinse with cold water and drain well.
  3. Stir asparagus and onions into the pasta and add the rest of the ingredients.
  4. Chill well.
  5. This makes approximately 4 cups.

Shrimp, Artichokes and Shirataki Noodle Salad

Shrimp, Artichokes and Shirataki Noodle Salad
Recipe type: Salads,Seafood
Prep time: 
Total time: 
 
Ingredients
  • 1 pound Shirataki Noodles
  • 9 ounces artichoke hearts -- quartered
  • ⅔ pound shrimp, cooked -- peeled
  • ¼ cup red wine vinegar
  • 2 tablespoons dijon mustard
  • 2 tablespoons fresh chives -- chopped
  • 1 whole egg yolk
  • 1 tablespoon shallots -- minced
  • ½ cup canola oil
  • pepper -- to taste
  • ¼ cup pine nuts
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. Place artichoke hearts and shrimp in large bowl.
  3. Combine vinegar, mustard, chives, egg yolk and shallots in food processor or blender. Puree..
  4. Gradually add oil in a thin stream while machine is running.
  5. Season to taste with pepper.
  6. Add Shirataki Noodles to shrimp and artichokes.
  7. Pour dressing mixture over Shirataki Noodles, shrimp and artichokes and mix gently but thoroughly.
  8. Cover and refrigerate at least 3 hours.
  9. Stir in pine nuts just before serving.

Salmon and Artichoke Hearts with Shirataki Noodles

Salmon and Artichoke Hearts with Shirataki Noodles
Recipe type: Salads / Seafood
Prep time: 
Total time: 
 
Ingredients
  • ½ pound Shirataki Noodles
  • 1 medium stack broccoli; chopped
  • 1 small chopped onion
  • 1 garlic clove; chopped
  • 1½ cup salmon; canned or cooked
  • 1 small jar artichoke hearts -- chopped
  • 1 small bag sliced almonds
  • 1 tablespoon mustard
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 teaspoon celery salt
  • ½ teaspoon horseradish
  • 1 tablespoon lemon juice
Instructions
  1. Rinse and drain Shirataki Noodles, twice. Place on paper towels to dry.
  2. Add all of the ingredients.
  3. Garnish with parsley, paprika and almonds.