Marinated Artichoke Hearts w/ Shirataki Noodles

Marinated Artichoke Hearts with Shirataki Noodles
Recipe type: Salads / Vegetarian
Prep time: 
Total time: 
 
Ingredients
  • 1 pound ( 2-8 ounce packages) Shirataki Noodles
  • 6 ounce jar marinated artichoke hearts, chopped and drained, reserving liquid
  • ½ green pepper -- chopped
  • ½ red pepper -- chopped
  • 2 tablespoons 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
  1. Toss the marinated artichoke hearts and the peppers.
  2. Combine remaining ingredients, including reserved artichoke liquid, and toss with pasta

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.