Carrot and Zucchini Salad with Pomegranate, Pistachios and Mint Recipe

Name: Carrot and Zucchini Salad with Pomegranate, Pistachios and Mint
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Ingredients: 2 pieces green onion, thinly sliced; 1/2 cup (125 mL) CAMPBELL’S® Ready To Use Pho Broth, thinly sliced; 3 tbsp (45 mL) rice vinegar; 1 tbsp (15 mL) honey; 1 tsp (5 mL) red pepper flakes; 1 tsp (5 mL) sea salt; 2 tbsp (30 mL) olive oil; 1 lb (454 g) multicolored carrots (about 6-8); 1 medium zucchini (about 6-8); 1/4 cup (60 mL) chopped roasted, salted pistachios (about 6-8); 1/4 cup (60 mL) pomegranate seeds; 1/2 cup (125 mL) torn mint leaves

Ingredients

2 pieces green onion, thinly sliced
1/2 cup (125 mL) CAMPBELL’S® Ready To Use Pho Broth, thinly sliced
3 tbsp (45 mL) rice vinegar
1 tbsp (15 mL) honey
1 tsp (5 mL) red pepper flakes
1 tsp (5 mL) sea salt
2 tbsp (30 mL) olive oil
1 lb (454 g) multicolored carrots (about 6-8)
1 medium zucchini (about 6-8)
1/4 cup (60 mL) chopped roasted, salted pistachios (about 6-8)
1/4 cup (60 mL) pomegranate seeds
1/2 cup (125 mL) torn mint leaves

PREP TIME 20m	TOTAL TIME 20m
YIELD 8 servings

Instructions

In bowl, whisk together green onions, broth, rice vinegar, honey, crushed red pepper and sea salt. Add oil in a slow, steady stream, whisking constantly until smooth.
Using a spiralizer, vegetable peeler or mandoline, shave carrots and zucchini into long ribbons. Add to bowl with dressing and toss to combine. To serve, top with pistachios and pomegranate seeds. Sprinkle with mint. Serve immediately.

Dinner