Recipe - Oriental Vegetable Salad

1 cn (20 Oz.) Unsweetened
Pineapple Chunks Undrained
2 tablespoon White Wine Vinegar
2 tablespoon Low Sodium Soy Sauce
1 teaspoon Sesame Oil
One half teaspoon Minced Gingerroot
One half pound Snow Peas Trimmed
1 One fourth cup Diagonally Sliced
Carrots
1 One half teaspoon Sesame Seeds
1 bn Watercress
2 md Size Red Bell Peppers
Cut Into One half in. Strips

Drain Pineapple, Reserving One fourth 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 CrispTender. 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.)