Salads recipes

Oriental Vegetable Salad

Course : Salads
Serves: 8

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Ingredients:

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.)

Oriental Vegetable Salad

Ingredients:

Preparation / Directions:

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