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Eat-the-Rainbow Chopped Salad with Basil & Mozzarella

This fresh and colorful chopped salad has all of the delicious flavors you love from a classic caprese salad, plus even more healthy veggies. Add grilled or roasted chicken for a quick main dish.

Ingreadients:

    • ¼ cup white balsamic vinegar
    • ¼ cup extra-virgin olive oil
    • ½ teaspoon salt
    • ¼ teaspoon ground pepper
    • 2 large carrots, diced
    • 1 large yellow bell pepper, diced
    • 2 cups chopped kale
    • 1 ¼ cups chopped red cabbage
    • 1 cup quartered grape tomatoes
    • 1 cup mozzarella pearls
    • ½ cup thinly sliced fresh basil
    • 2 scallions, sliced

Direction

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

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