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Oriental vegetable salad
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Ethnic, Oriental, Salads |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 1
| can | (20 Oz.) Unsweetened | | | Pineapple Chunks Undrained | | 2
| tbsp | White Wine Vinegar | | 2
| tbsp | Low Sodium Soy Sauce | | 1
| tsp | Sesame Oil | | 1/2
| tsp | Minced Gingerroot | | 1/2
| lbs | Snow Peas Trimmed | | 1 1/4
| cup | Diagonally Sliced | | | Carrots | | 1 1/2
| tsp | Sesame Seeds | | 1
| bunch | Watercress | | 2
| med | Size Red Bell Peppers | | | Cut Into ?in. Strips |
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Procedures:
| 1 | Drain pineapple, reserving ?c. juice; set pineapple aside. | | 2 | Combine reserved juice, vinegar, soy sauce, oil, & gingerroot in a small bowl. | | 3 | Stir well, cover & chill. | | 4 | Place snow peas in a steamer over boiling water. | | 5 | Cover & steam 1 min. or until crisp-tender. | | 6 | Rinse with cold water, drain & set aside. | | 7 | Place carrots in steamer over boiling water. | | 8 | Cover & steam 3 min. rinse with cold water; drain & set aside. | | 9 | Line a large serving platter with watercress. | | 10 | Arrange pinapple, snow peas, carrots & bell peppers attractively over watercress. | | 11 | Cover & chill. | | 12 | To serve pour vinegar mixture over salad; sprinkle with sesame seeds. | | 13 | (fat 1.3 grams) |
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