Categories: Salads, Oriental 
      Yield: 8 servings 
  
      1 cn (20 Oz.) Unsweetened            1 1/4 c  Diagonally Sliced 
           Pineapple Chunks Undrained               Carrots 
      2 tb White Wine Vinegar              1 1/2 ts Sesame Seeds 
      2 tb Low Sodium Soy Sauce                1 bn Watercress 
      1 ts Sesame Oil                          2 md Size Red Bell Peppers 
    1/2 ts Minced Gingerroot                        Cut Into 1/2 in. Strips 
    1/2 lb Snow Peas Trimmed               
  
  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.)