Oriental vegetable salad

Yield: 8 servings

Measure 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

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.)

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