Shirataki Noodle Salad w/ Creamy Italian Dressing
Recipe: Shirataki Noodle Salad w/ Creamy Italian Dressing
Ingredients
Dressing
- 8 ounces creamy Italian dressing
- 1 tablespoon lemon juice
- 4 tablespoons water
- 1/2 teaspoon oregano flakes
- 1/2 teaspoon basil flakes
Salad
- 1 pound Shirataki Noodles
- 2 cups chopped fresh vegetables*
- 1 cup tuna, chicken or seafood cooked or canned
- Lettuce for salad plates
Instructions
- *Vegetables can include all or some of the following: broccoli or cauliflower florets, fresh tomatoes, carrots, sweet pepper, green onion, zucchini or summer squash.
- To make the dressing, put all ingredients in a large decanter, mixing well. Refrigerate.
- Toss Shirataki Noodles with vegetables and tuna, chicken or seafood.
- Add a little more dressing.
- Serve on lettuce-lined plates.
Number of servings (yield): 6
Southwestern Shirataki Salad
Recipe: Southwestern Shirataki Salad
Ingredients
- 1 pound Shirataki Noodles
- 4 tomatoes, chopped
- 1 green pepper,cubed
- 1 yellow pepper, cubed
- 1/2 hot pepper, chopped
- 3 tablespoons olive oil
- 3 tablespoons red wine vinegar
- 1 clove garlic, minced
- 2 tablespoons chopped parsley
- 1 tablespoon chili powder
- 1/2 cup Jack cheese, cubed
- 2 tablespoons sunflower seeds
Instructions
- Combine vegetables in large bowl.
- Combine oil, vinegar, garlic, parsley, chili powder, salt & pepper to taste.
- Pour over vegetable mixture.
- Stir in Shirataki Noodles, sprinkle with cheese and sunflower seeds, toss.
- Chill.
Number of servings (yield): 1
Recipe by on.
Microformatting by hRecipe.
Shirataki Noodles w/ Capers and Tuna
Recipe: Shirataki Noodles w/ Capers and Tuna
Ingredients
- 1 pound (2-8 once packages) Shirataki Noodles
- 1/2 pound green beans cut into 1/2 inch lengths
- 8 ripe plum tomatoes cut into 8 pieces each
- 6 scallions, with 3 inches green, cut on diagonal into thin slices
- 1/2 cup pitted black olives, coarsely chopped
- 1 teaspoon tiny capers
- 1 teaspoon finely minced garlic
- Salt and Black Pepper to taste
- 5 tablespoons chopped fresh parsley
- 1/4 cup extra virgin olive oil
- 2 cans water packed tuna , drained
Instructions
- Blanch the green beans in boiling water about 2 minutes, or until just crisp but tender. Drain, rinse under cold water and pat dry.
- In a large bowl, combine the cooked green beans with tomatoes, scallions, olives, capers, garlic, salt, pepper and 4 tablespoons parsley. Drizzle in the olive oil, folding ingredients gently. Let rest at room temperature for at least 1 hour for flavors to blend.
- To serve, flake the tuna in large pieces; add to the other ingredients.
- Add the Shirataki Noodles and toss gently.
- Adjust seasonings and garnish with remaining tablespoons of parsley. Serve at room temperature.
Cooking time (duration): 20 minutes
Diet (other): Low calorie, Reduced fat, High protein
Number of servings (yield): 8
Meal type: lunch
Recipe by on.
Microformatting by hRecipe.
