Title: Oriental Vegetable Salad
Categories: Salad Oriental
Yield: 8 Servings
| 1 | cn | (20 Oz.) Unsweetened |
| | | Pineapple Chunks Undrained |
| 2 | tb | White Wine Vinegar |
| 2 | tb | Low Sodium Soy Sauce |
| 1 | ts | Sesame Oil |
| 1/2 | ts | Minced Gingerroot |
| 1/2 | lb | Snow Peas Trimmed |
| 1 1/4 | c | Diagonally Sliced |
| | | Carrots |
| 1 1/2 | ts | Sesame Seeds |
| 1 | bn | Watercress |
| 2 | md | Size Red Bell Peppers |
| | | Cut Into 1/2 in. Strips |
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.)