Bitsys Kitchen. Oriental Vegetable Salad

Oriental Vegetable Salad
1 can (20 oz.) Unsweetened Pineapple Chunks, undrained 2 Tbsp. White Wine Vinegar 2 Tbsp. Low Sodium Soy Sauce 1 tsp. Sesame Oil 1/2 tsp. Minced Ginger root 1/2 lb. Snow Peas, trimmed	1 1/4 cups diagonally sliced Carrots 1 1/2 tsp. Sesame Seeds 1 bunch Watercress 2 med. 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, & Ginger root 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 Pineapple, Snow Peas, Carrots & Bell Peppers Attractively Over Watercress. Cover & Chill.

To Serve Pour Vinegar Mixture Over Salad; Sprinkle With Sesame Seeds.
(8 servings)

(Fat 1.3 Grams.)