Shirataki Noodles and Veggie Salad
Recipe: Shirataki Noodles and Veggie Salad
Ingredients
- 1/2 pound Shirataki Noodles
- 1 can artichoke hearts
- 1 carrot thinly sliced
- broccoli florets — (or asparagus)
- 1 red onion — sliced into strips
- 3 green onions — sliced thinly
- Parmesan cheese
Dressing
- 1 clove garlic
- Salt And Pepper
- 1 teaspoon mustard
- 1/3 cup balsamic vinegar
- 2/3 cup olive oil
- basil
Instructions
- Drain and rinse the artichoke hearts and cut them into quarters. Add Shirataki Noodles and the remaining salad makings (except the parmesan) and toss with the dressing.
- Give it a generous sprinkling of parmesan and refrigerate.
Number of servings (yield): 1
Marinated Artichoke Hearts w/ Shirataki Noodles
Recipe: Marinated Artichoke Hearts w/ Shirataki Noodles
Ingredients
- 1 pound ( 2-8 ounce packages) Shirataki Noodles
- 6 ounce jar marinated artichoke hearts, chopped and drained, reserving liquid
- 1/2 green pepper — chopped
- 1/2 red pepper — chopped
- 2 tbs mayonnaise
- 1 tablespoon Dijon Mustard
- 1 tablespoon parmesan Cheese — grated
- 1 tablespoon dried basil — (or 2 tablespoons fresh)
- 1 tablespoon dried parsley — (or 2 tablespoons fresh)
- salt And pepper — to taste
Instructions
- Toss the marinated artichoke hearts and the peppers.
- Combine remaining ingredients, including reserved artichoke liquid, and toss with pasta
Cooking time (duration): 15 minutes
Meal type: lunch
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Microformatting by hRecipe.
Shirataki Noodles & Artichokes
Recipe: Shirataki Noodles & Artichokes
Ingredients
- 6 fresh baby artichokes
- 1/4 cup lemon juice
- 2 (8 ounce) packages Shirataki Noodles
- 1/2 cup tomato juice
- 2 tablespoons olive oil
- Juice of one lemon
- 2 cloves garlic — minced
- 3 tablespoons fresh parsley
- 3 tablespoons fresh basil — or 1 teaspoon dried
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup fresh tomato — chopped
- 1/2 cup olives — Kalamata
- 2 tablespoons capers
- 1/2 cup feta cheese — optional
Instructions
- Cut stems off artichokes. Peel off tough outer leaves to reveal yellow-green hearts. Cut artichokes into quarters.
- Combine 1/4 cup lemon juice with 2 cups water in a medium bowl. Add artichokes to lemon water and toss to prevent discoloration. Drain.
- Steam artichokes until tender, about 20 minutes. chill.
- In a large pot, drain and rinse Shirataki noodles with cold water.
- To make salad dressing: combine tomato juice, olive oil, lemon juice, garlic, parsley, basil, salt and pepper in a food processor or blender and puree for 30 seconds.
- Toss together artichokes, Shirataki noodles, capers, olives and feta cheese in a large bowl salad bowl. Pour dressing over and toss well.
Number of servings (yield): 4
Meal type: lunch
