Oriental Vegetable Salad

1 cn (20 Oz.) Unsweetened

Pineapple Chunks Undrained 2 tb White Wine Vinegar

2 tb Low Sodium Soy Sauce

1 ts Sesame Oil

1/2 ts Minced Gingerroot

1/2 lb Snow Peas Trimmed

1 1/4 c Diagonally Sliced

Carrots 1 1/2 ts Sesame Seeds

1 bn Watercress

2 md Size Red Bell Peppers

Cut Into 1/2 in. Strips 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.)