Oriental vegetable salad
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (20 Oz.) Unsweetened |
| Pineapple Chunks Undrained | ||
| 2 | tablespoons | White Wine Vinegar |
| 2 | tablespoons | Low Sodium Soy Sauce |
| 1 | teaspoon | Sesame Oil |
| ½ | teaspoon | Minced Gingerroot |
| ½ | pounds | Snow Peas Trimmed |
| 1¼ | cup | Diagonally Sliced |
| Carrots | ||
| 1½ | teaspoon | Sesame Seeds |
| 1 | bunch | Watercress |
| 2 | mediums | Size Red Bell Peppers |
| Cut Into 1/2 in. Strips | ||
Directions
Drain Pineapple, Reserving ¼ C. Juice; Set Pineapple Aside. Combine Reserved Juice, Vinegar, Soy Sauce, Oil, & Gingerroot in A Small Bowl. Stir Well, Cover & Chill. Place Snow Peas in A Steamer Over Boiling Water. Cover & Steam 1 Min. OR Until Crisp-Tender. Rinse With Cold Water, Drain & Set Aside.
Place Carrots in Steamer Over Boiling Water. Cover & Steam 3 Min.
Rinse With Cold Water; Drain & Set Aside.
Line A Large Serving Platter With Watercress. Arrange Pinapple, Snow Peas, Carrots & Bell Peppers Attractively Over Watercress. Cover & Chill. To Serve Pour Vinegar Mixture Over Salad; Sprinkle With Sesame Seeds. (Fat 1.3 Grams.)