Eat-the-Rainbow Chopped Salad with Basil & Mozzarella

Ingredients:

  • 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

Instructions:

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