Asian Vegetable Salad – Eat With Your Eyes


Ingredients: 2 mediums Size Red Bell Peppers,2 Carrots, cut on an angle (about 1 cup),1/2 teaspoon Minced Gingerroot,2 tablespoons Low Sodium Soy Sauce,Pineapple Chunks Undrained,2 teaspoons Sesame oil,1 1/2 teaspoons Sesame Seeds,1/2 pound Snow Peas Trimmed,1 bn Watercress,2 tablespoons White Wine Vinegar

  1. Drain Pineapple, Reserving 1/4 C. Juice; Set Pineapple Aside.
  2. Combine Reserved Juice, Vinegar, Soy Sauce, Oil, & Gingerroot in A Small Bowl. Stir Well, Cover & Chill.
  3. Place Snow Peas in A Steamer Over Boiling Water. Cover & Steam 1 Min. OR Until Crisp-Tender. Rinse With Cold Water,
  4. Drain & Set Aside.
  5. Place Carrots in Steamer Over Boiling Water. Cover & Steam 3 Min. Rinse With Cold Water;
  6. Drain & Set Aside.Line A Large Serving Platter With Watercress. Arrange Pinapple, Snow Peas, Carrots & Bell Peppers Attractively Over Watercress. Cover & Chill. To
  7. Serve
  8. Pour Vinegar
  9. Mixture Over Salad;
  10. Sprinkle With Sesame Seeds. (Fat 1.3 Grams.)


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