Carrot and Zucchini Salad with Pomegranate, Pistachios and Mint Recipe - Cook With Campbells Canada

Ingredients

• 2 pieces green onion, thinly sliced
• 1/2 cup 125 mL CAMPBELL'S® Ready to Use Pho Broth
• 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