Fettuccine Shirataki withTuna and Broccoli Salad

Fettuccine Shirataki with Tuna and Broccoli Salad
Recipe type: Salads / Vegetarian
Prep time: 
Total time: 
 
Ingredients
  • 2 (8 ounce) packages Fettuccine Shirataki
  • 1½ cups fresh broccoli florets
  • 1 (6½-ounce) can tuna in water -- drained and flaked
  • 1 small green pepper -- cut into strips
  • 1 small sweet red pepper -- cut into strips
  • ½ cup reduced-calorie Italian salad dressing OR ½ cup Italian salad dressing
  • ⅓ cup sliced pitted ripe olives
  • 1 teaspoon dried Italian seasoning
Instructions
  1. Drain and rinse Fettuccine Shirataki very well. Place on paper towels to dry and set aside.
  2. Cook broccoli about 3 minutes; drain. Rinse with cold water to cool quickly; drain well.
  3. In large bowl, stir together Fettuccine Shirataki and broccoli and remaining ingredients.
  4. Cover; refrigerate 2 hours.

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.