Asian Vegetable Salad

Name: Asian Vegetable Salad
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Yield: 8
Cuisine: Asian
Ingredients: 2 pieces Bell Pepper (2 mediums Size Red Bell Peppers); 1 cup Carrot (2 Carrots, cut on an angle (about 1 cup)); ½ tsp Ginger (1/2 teaspoon Minced Gingerroot); 2 tbsp Low-Sodium Soy Sauce (2 tablespoons Low Sodium Soy Sauce); 0 pieces Canned Pineapple (Pineapple Chunks Undrained); 2 tsp Sesame Oil (2 teaspoons Sesame oil); 1 ½ tsp Sesame Seeds (1 1/2 teaspoons Sesame Seeds); ½ lb Snow Peas (1/2 pound Snow Peas Trimmed); 1 piece Watercress (1 bn Watercress); 2 tbsp White Wine Vinegar (2 tablespoons White Wine Vinegar)

19 minAsian

Servings8

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian

Steps

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