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Eat-the-Rainbow Chopped Salad with Basil & Mozzarella

Crisp carrots and sweet bell pepper mingle with tender kale and crunchy cabbage, while juicy tomatoes and creamy mozzarella pearls soak up a bright white balsamic dressing. Fresh basil and scallions add a fragrant finish that makes every bite lively and satisfying.

Recipe and photo by EatingWell, shared here with credit. View the Original

Eat-the-Rainbow Chopped Salad with Basil & Mozzarella
Total
30 min
Prep
30 min
Serves
8

Nutrition per Serving

Calories
140
Protein
5g
Carbs
8g
Fat
10g
Fiber
2g
Sugar
4g
Sodium
276mg

Ingredients

  • 1/4 cup white balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 2 large carrots, diced
  • 1 large yellow bell pepper, diced
  • 2 cups chopped kale
  • 1 1/4 cups chopped red cabbage
  • 1 cup quartered grape tomatoes
  • 1 cup mozzarella pearls
  • 1/2 cup thinly sliced fresh basil
  • 2 scallions, sliced

Instructions

  1. Whisk vinegar, oil, salt and pepper in a large bowl. Add carrots, bell pepper, kale, cabbage, tomatoes, mozzarella, basil and scallions. Toss to coat.