Oriental Vegetable Salad Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
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 Gingerroot,
1/2 lbs: Snow Peas Trimmed,
1 1/4 cup: Diagonally Sliced,
Carrots,
1 1/2 tsp: Sesame Seeds,
1 bunch: Watercress,
2 medium: Size Red Bell Peppers,
Cut Into 1/2 in. Strips,
Directions:
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.)
Source from luhu.jp
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.)
Source from luhu.jp