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
Shirataki Nooodles and Ham Salad
Recipe: Shirataki Nooodles and Ham Salad
Ingredients
- 1 pound ( 2-8 ounce packages) Shirataki Nooodles
- 1 pound asparagus, blanched and cut in 1 inch pieces.
- 6 tablespoons olive oil
- 1 clove garlic, minced
- 1 cup tuna chunks
- 1/2 cup ham, sliced in thin strips
- 8 to 10 black olives, sliced
- 2 tablespoons lemon juice (or wine Vinegar)
- Salt and pepper
Instructions
- Heat olive oil and cook garlic 1 min.
- Drain and rinse Shirataki Nooodles with cold water, and drain.
- Combine Shirataki Nooodles with oil and garlic in large bowl.
- Add remaining ingredients and toss well.
- Serve at room temp. or refrigerate until cold if desired.
Number of servings (yield): 4
Meal type: supper
Recipe by on.
Microformatting by hRecipe.
Shirataki Noodles W/ Lemon and Asparagus
Recipe: Shirataki Noodles W/ Lemon and Asparagus
Ingredients
- 1 ( 8 ounce) package Shirataki Noodles
- 1 pound fresh asparagus — prepared
- 1 shallot — minced
- 1 teaspoon grated lemon rind
- 2 1/2 tablespoons balsamic vinegar
- 1 teaspoon kosher salt or to taste
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup virgin olive oil — up to 1/2 cup
Instructions
- 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.
- Cut asparagus on diagonal into 2-inch pieces.
- Combine shallot, lemon rind, vinegar, salt, pepper, and oil in shallow serving bowl.
- Add Shirataki noodles and asparagus while still warm, and toss well.
Number of servings (yield): 2
Recipe by on.
Microformatting by hRecipe.
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