Title: Oriental vegetable salad
 Categories: Salads, 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.)