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Veggie -Ribbon Toss

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“This was in an old copy of Woman's World Magazine.Its a bright cherry colourful side salad. If you do not have Southwest seasoning mix 1/4 tsp each of cumin and chili powder together.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Use a potatoe peeler cut carrots and zucchini into long ribbons. Reserve separately.
  2. In a large nonstick pan cook pecans over medium -high heat until toasted, 3-4 minutes.
  3. Remove from pan and reserve.
  4. In the same pan heat oil over med-high heat add garlic and seasoning, cook 2 minutes stirrng occasionally.
  5. Add carrots and 1/2 cup water, reduce heat and cook until nearly tender, about 8 minutes.
  6. Add zucchini Cover and cook till tender, about 4 minutes.
  7. Remove from heat and stir in peacans and cilantro.

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