Salmon and Artichoke Hearts with Shirataki Noodles

Salmon and Artichoke Hearts with Shirataki Noodles
Recipe type: Salads / Seafood
Prep time: 
Total time: 
 
Ingredients
  • ½ pound Shirataki Noodles
  • 1 medium stack broccoli; chopped
  • 1 small chopped onion
  • 1 garlic clove; chopped
  • 1½ cup salmon; canned or cooked
  • 1 small jar artichoke hearts -- chopped
  • 1 small bag sliced almonds
  • 1 tablespoon mustard
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 teaspoon celery salt
  • ½ teaspoon horseradish
  • 1 tablespoon lemon juice
Instructions
  1. Rinse and drain Shirataki Noodles, twice. Place on paper towels to dry.
  2. Add all of the ingredients.
  3. Garnish with parsley, paprika and almonds.

Shiritaki Noodles w/ Cheese and Peppers

Shiritaki Noodles with Cheese and Peppers
Recipe type: Salads
Prep time: 
Total time: 
 
Ingredients
  • 2 pounds ( 4-8 ounce packages) Shiritaki Noodles
  • 2 cups cheddar cheese -- cubed
  • 1 cup celery -- chopped
  • ½ cup green pepper -- chopped
  • ¼ cup red pepper -- chopped
  • ¼ cup onion -- chopped
  • 1 cup sour cream
  • 1 cup mayonnaise or salad dressing
  • ¼ cup milk
  • ½ cup sweet pickle relish
  • 4 teaspoons apple cider vinegar
  • 1 teaspoon prepared mustard
  • ¾ teaspoon salt
  • 1 green pepper -- cut in rings
Instructions
  1. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry. Using kitchen shears, cut the Shirataki into bite size pieces..
  2. Toss noodles with cheese, celery, green and red peppers and onion.
  3. In a separate bowl, combine sour cream, mayonnaise and milk.
  4. Stir in relish, vinegar, mustard and salt.
  5. Add to noodles; toss and cover.
  6. Chill several hours.
  7. Garnish with green pepper rings.

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.