---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads, Oriental
       Yield: 8 servings
       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
   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 &
    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.)