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 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.