- 7 oz konjac glucomannan pasta
- 6 ounces hard salami -- thinly sliced
- 6 ounces provolone cheese -- cubed
- 2 1/4 ounces ripe olives -- sliced and drained
- 1 small red onion -- thinly sliced
- 1 small zucchini, halved & thinly sliced
- 1/2 cup green bell pepper -- chopped
- 1/2 cup sweet red bell pepper -- chopped
- 1/4 cup fresh parsley -- minced
- 1/4 cup Parmesan cheese -- grated
- 1/2 cup olive or vegetable oil
- 1/4 cup cider or red wine vinegar
- 1 clove garlic -- minced
- 1 1/2 teaspoons ground mustard
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- dash pepper
- 2 medium tomatoes -- cut into wedges
Drain and rinse the konjac pasta in cold water and drain. Place in a large bowl; add the next nine ingredients. In a jar with tight-fitting lid, combine oil, vinegar, garlic, mustard, basil, oregano, salt and pepper; shake well. Pour over salad; toss to coat. Cover and chill
for 8 hours or overnight. Toss before serving. Garnish with tomatoes.
Serving Size : 10
Thin, translucent, gelatinous noodles made from the soluble fiber konjac glucomannan, have no discernable taste but absorb the dominant flavors of the soup or dish to which they're added.
Konjac wet foods was made by nature soluble fiber - glucomannan and water, have zero net carb, is very low glycemic nature food, which contain about 96% water and 4% soluble fiber.
Konjac foods have no discernable taste but absorb the dominant flavors of the soup or dish to which they're added.
They are very much like cellophane or bean thread noodles in taste and texture BUT they have no net carbs or calories.
Konjac foods is kind of instant foods, you can eat as salad with your favored dressing.
Konjac wet foods can be made into many different styles and shapes, like thin noodles, tube pasta, flat pasta, mini pearl pasta and also tofu pasta available on the market.
Konjac foods was made by pure soluble fiber glucomannan and water only, no calories, no net carb, no fat, no protein, no gluten and wheat free, is very low glycemic nature food.
Storage: at room temperature or refrigerator (avoid freezing)