Oriental Vegetable Salad

• 1 can pineapple chunks unsweetened, undrained
• 2 tablespoons white wine vinegar
• 2 tablespoons soy sauce, sodium reduced
• 1 teaspoon sesame oil
• 1/2 teaspoon ginger root minced
• 1/2 pound snow pea pods trimmed
• 1 1/4 cups carrots diagonally sliced
• 1 1/2 teaspoons sesame seeds
• 1 bunch watercress
• 2 medium sweet red bell peppers cut into 1/2 in. strips

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

pineapple, white wine vinegar, soy sauce, sesame oil, ginger root, snow, carrots, sesame seeds, watercress, sweet red bell peppers

Taken from recipeland.com/recipe/v/oriental-vegetable-salad-44252 (may not work)