Shirataki Noodles and Veggie Salad

Shirataki Noodles and Veggie Salad
Recipe type: Salads,Vegetarian
Prep time: 
Total time: 
 
Ingredients
  • ½ 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
  • 1 clove garlic
  • Salt And Pepper
  • 1 teaspoon mustard
  • ⅓ cup balsamic vinegar
  • ⅔ cup olive oil
  • basil
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. 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.
  3. Give it a generous sprinkling of parmesan and refrigerate.

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.

 

Shirataki Noodles w/ Fresh Green Beans

Shirataki Noodles with Fresh Green Beans
Recipe type: Salads
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound Shirataki Noodles
  • ½ pound green beans -- trimmed cut into 1-inch-long pieces
  • 2 cans solid white tuna packed in water, drained (6-1/8 ounce)
  • 5 green onions -- chopped
  • 1 large tomato -- seeded, chopped
  • ½ cup chopped pitted black olives -- preferably brine-cured
  • ¾ cup mayonnaise
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon celery salt
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. Cook green beans in large pot of boiling salted water until crisp-tender, about 4 minutes.
  3. Using slotted spoon, transfer beans to colander.
  4. Place tuna in large bowl; break into small pieces.
  5. Add green onions, tomato, black olives, Shirataki Noodles and green beans.
  6. Mix mayonnaise, balsamic vinegar and celery salt in small bowl.
  7. Season to taste with salt and pepper.
  8. Mix dressing into pasta salad and serve.