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.)