Eat-the-Rainbow: Chopped Salad with Basil & Mozzarella

Ingredients

For the dressing:

• ¼ cup balsamic vinegar
• ¼ cup extra-virgin olive oil
• ½ teaspoon salt
• ¼ teaspoon ground pepper

For the salad:

• 2 large carrots, diced
• 1 large yellow bell pepper, diced
• 2 cups chopped kale
• 1¼ cups chopped red cabbage
• 1 cup quartered grape tomatoes
• 1 cup mozzarella pearls
• ½ cup thinly sliced fresh basil
• 2 scallions, sliced

Directions

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

Variations & Tips

• Be creative with other colorful vegetables that you might find in season or that you already have on hand.
• Leftovers can be kept in the fridge for up to 4 days.

Nutrition Facts

YIELD: 8 servings (1 cup per serving)

Calories: 118 per serving, Carbohydrates: 7.4g, Fiber: 1.5g, Sugar: 3.3g (0g added sugar), Protein: 3g, Fat: 8.8g, Saturated fat: 2.1g, Cholesterol: 7.5mg, Sodium: 199mg

SOURCE: adapted from eatingwell.com