Asian Vegetable Salad
By: Anonymous
Published: Thursday, December 10, 2009 - 10:31pm

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

1 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. 2 Place Snow Peas in A Steamer Over Boiling Water. Cover & Steam 1 Min. OR Until Crisp-Tender. Rinse With Cold Water, Drain & Set Aside. 3 Place Carrots in Steamer Over Boiling Water. Cover & Steam 3 Min. Rinse With Cold Water; Drain & Set Aside. 4 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.)