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

  1. *Vegetables can include all or some of the following: broccoli or cauliflower florets, fresh tomatoes, carrots, sweet pepper, green onion, zucchini or summer squash.
  2. To make the dressing, put all ingredients in a large decanter, mixing well. Refrigerate.
  3. Toss Shirataki Noodles with vegetables and tuna, chicken or seafood.
  4. Add a little more dressing.
  5. 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

  1. Combine vegetables in large bowl.
  2. Combine oil, vinegar, garlic, parsley, chili powder, salt & pepper to taste.
  3. Pour over vegetable mixture.
  4. Stir in Shirataki Noodles, sprinkle with cheese and sunflower seeds, toss.
  5. Chill.

Number of servings (yield): 1

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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

  1. Blanch the green beans in boiling water about 2 minutes, or until just crisp but tender. Drain, rinse under cold water and pat dry.
  2. 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.
  3. To serve, flake the tuna in large pieces; add to the other ingredients.
  4. Add the Shirataki Noodles and toss gently.
  5. 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.