Asian Vegetable Salad

Asian Vegetable Salad

Asian Vegetable Salad

45 minutes

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Details
  • Servings:   8
  • Vegan:   True
  • Dairy-Free:   True
  • Gluten-Free:   True
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Cuisine
  • Asian
  • side dish
  • antipasti
  • salad
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
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.)

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