Asian Vegetable Salad
Asian Vegetable Salad is an Asian recipe that serves 8.
- Servings: 8
- Total cooking time:
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
Instructions:
- 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.)
