Oriental Vegetable Salad



	Oriental Vegetable Salad salads, oriental 1 can (20 oz.) unsweetened 1 pineapple chunks undrained 2 tablespoon white wine vinegar 2 tablespoon low sodium soy sauce 1 teaspoon sesame oil 1/2 teaspoon minced gingerroot 1/2 lb snow peas trimmed 1 1/4 cup diagonally sliced 1 carrots 1 1/2 teaspoon sesame seeds 1 bunch watercress 2 medium size red bell peppers 1 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.)