Veggie -Ribbon Toss

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: 30 mins
• Serves: 6

Ingredients

• 2  large carrots
• 2  medium zucchini
• 2  tablespoons  finely chopped pecans
• 1  tablespoon  oil
• 1  garlic clove, minced
• 1⁄2 teaspoon  dry  southwest seasoning
• 2  teaspoons  chopped fresh cilantro
• 1⁄2 cup water

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.