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 capsicum, 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 eschallots, sliced
Method:
1. Whisk vinegar, oil, salt and pepper in a large bowl.
2. Add carrots, capsicum, kale, cabbage, tomatoes, mozzarella, basil and eschallots. Toss to coat.
Serves 6
Total Time: 30 minutes
