- 1 pound konjac glucomannan pasta
- 4 Oz Goat cheese
- 1 Oz Cream cheese
- 1 Oz (about 2 Tbsps) sour cream
- 1 Tb Chives, chopped
- 1 Tb Fresh parsley
- 1/2 Ts Fresh thyme leaves
- 1 T Garlic, chopped
- 1 T Shallots, chopped
- Black pepper, freshly
- 4 Hearts of palm, cut into 1/4-in slices
- 16 Cherry tomatoes or yellow Teardrop tomatoes
- 2 Tb Dijon mustard
- 1/2 Ts Garlic, chopped
- 1 T Salt
- 1/3 Ts White pepper
- 1 Tb Red wine vinegar
- 5 Tb Olive oil, extra virgin
- -----SALAD MIX-----
- 1 Head Boston lettuce
- 1 1/4 Head red tip lettuce
- 1 Belgian endive
- 1/2 Head radicchio
Drain and rinse konjac pasta, and drain. Set aside.
In a bowl, thoroughly mix the goat cheese, cream cheese, sour cream, chives, parsley, thyme, garlic, and shallots. Season to taste with the freshly ground pepper. Set aside.
TO PREPARE THE DRESSING:
In an electric blender, place the mustard, garlic, salt, pepper, and vinegar. With blender running, slowly add the olive oil in a thin, steady stream until mixture is thickened to dressing consistency. Set aside.
TO PREPARE THE LETTUCE:
Separate the lettuce leaves; then tear each leaf into bite-size pieces. In a large bowl, toss the lettuce and dressing, using just enough of dressing to evenly coat all the pieces. Set aside.
TO ASSEMBLE THE EACH SALAD:
Spread over one side of konjac pasta some of the goat cheese mixture. On 4 plates, place konjac pasta, cheese- side up. Stack some of the lettuce pieces on the konjac pasta. Top with a second konjac pasta, cheese-side down.
Some of the lettuce will spread out onto the plate. Garnish each salad with heart of palm slices and cherry/yellow teardrop tomato halves drizzled with the remaining salad dressing.
Serving Size : 4
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)