Shirataki Noodles Italian Olive Salad with Herb Garlic Mayonnaise

Shirataki Noodles Italian Olive Salad with Herb Garlic Mayonnaise
Recipe type: Salads
Prep time: 
Total time: 
 
Ingredients
  • 1 pound( 2-8 ounce packages) Shirataki Noodles
  • 8 ounces Italian salad dressing
  • 1 cup sliced ripe Kalamata olives or green olives w/pimientos
Garnishes
  • leaf lettuce
  • parmesan cheese
  • whole olives
  • 1 large tomato -- seeded & chopped
  • fresh parsley sprigs
Herb Garlic Mayonnaise
  • 1½ cups mayonnaise -- or less
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • ½ cup chopped fresh parsley
  • 2 cloves minced garlic or ¼ teaspoon garlic powder
  • 2 tablespoons chopped green or red onion
  • 1 tablespoon snipped fresh basil or 1 teaspoon dried basil
  • 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano
  • ½ teaspoon freshly ground black pepper
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry.
  2. Toss noodles with Italian dressing and olives. Cover and chill overnight.
  3. About 8 to 12 hours before serving combine ingredients for Herb Garlic Mayonnaise.
  4. Discard any excess Italian dressing from noodles, then mix noodles thoroughly with mayonnaise.
  5. Cover and chill.
  6. To serve, line platter or oval bowl with lettuce leaves, turn out noodles.
  7. Top with parmesan and garnish with whole olives, chopped tomato and parsley.

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.

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.