Carrot and Zucchini Salad with Pomegranate, Pistachios and Mint

The addition of broth in the dressing means greater flavour and you only need half the amount of oil of a regular dressing.

Products you'll need:

CAMPBELL’S® Ready To Use Pho Broth

CAMPBELL’S® Ready To Use Pho Broth

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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

Directions

  1. 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.
  2. 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.

Recipe tips

If you like, instead of ribbons, try spiralizing the carrots and zucchini.
 

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NUTRITIONAL INFORMATION

Amount Per Serving
Calories 100
Fat 5 g
Sodium 390 mg
Carbohydrate 12 g
Dietary Fibre 3 g
Protein 2 g
Calcium 4 %DV

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