Asian Vegetable Salad

Photo: flickr user inuyaki.com

Ingredients

1 can (20 Oz.) Unsweetened

Pineapple Chunks Undrained

2 tablespoons White Wine Vinegar

2 tablespoons Low Sodium Soy Sauce

1 teaspoon Sesame Oil

1/2 teaspoon Minced Gingerroot

1/2 pound Snow Peas Trimmed

1 1/4 cups Diagonally Sliced

Carrots

1 1/2 teaspoons Sesame Seeds

1 bn Watercress

2 mediums Size Red Bell Peppers

Cut Into 1/2 in. Strips

Preparation

Drain Pineapple, Reserving 1/4 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.)