Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 can | (20 Oz.) Unsweetened |
| \N \N | 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 |
| \N \N | Carrots |
| 1½ teaspoon | Sesame Seeds |
| 1 bunch | Watercress |
| 2 mediums | Size Red Bell Peppers |
| \N \N | 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.)