Guest guest Posted November 17, 2002 Report Share Posted November 17, 2002 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. Quote Link to comment Share on other sites More sharing options...
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