4 Serves
45 Mins
Drain the pineapple, reserving 1/4 cup of the juice, and set the pineapple chunks aside.
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Vitamin K
324 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
267 µg / 400 µgCalcium
463 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
297 mg / 420 mgPhosphorus
332 mg / 1,250 mgPotassium
2299 mg / 4,700 mgSodium
591 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
6 mg / 2.3 mgSelenium
6 µg / 55 µgFiber
14 g / 28 gSugar
80 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
87 gAlcohol
0 g
In a small bowl, whisk together the reserved pineapple juice, white vinegar, soy sauce, cooking oil, and grated ginger.
Steam the snow peas over boiling water for 1 minute until crisp-tender, then rinse with cold water and drain.
Steam the carrots over boiling water for 3 minutes, then rinse with cold water and drain.
Line a large serving platter with watercress and arrange the pineapple, snow peas, carrots, and bell peppers on top.
Cover and chill the salad until ready to serve, then drizzle with the prepared dressing and sprinkle with sesame seeds.
41
g56
g22
g
