Oriental Vegetable Salad

Course : Salads
Serves: 8
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20 Ounces Unsweetened Pineapple Chunks Undrained
2 Tablespoon White Wine Vinegar
2 Tablespoon Low Sodium Soy Sauce
1 Teaspoon Sesame Oil
1/2 Teaspoon Minced Gingerroot
1/2 pound Snow Peas Trimmed
1 1/4 cup carrots - Diagonally Sliced
1 1/2 Teaspoon Sesame Seeds
1 bunch Watercress
2 medium Red Bell Peppers - Cut Into 1/2 in. Strips

Preparation / Directions:

Drain Pineapple, Reserving 1/4 C. Juice; Set Pineapple Aside. Combine Reserved Juice, Vinegar, Soy Sauce, Oil, and Gingerroot in A Small Bowl. Stir Well, Cover and Chill. Place Snow Peas in A Steamer Over Boiling Water. Cover and Steam 1 Min. OR Until Crisp-Tender. Rinse With Cold Water, Drain and Set Aside. Place Carrots in Steamer Over Boiling Water. Cover and Steam 3 Min. Rinse With Cold Water; Drain and Set Aside. Line A Large Serving Platter With Watercress. Arrange Pinapple, Snow Peas, Carrots and Bell Peppers Attractively Over Watercress. Cover and Chill. To Serve Pour Vinegar Mixture Over Salad; Sprinkle With Sesame Seeds. (Fat 1.3 Grams.)

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