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 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

 

Eat-The-Rainbow Salad with Basil & Mozzarella

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Eat-The-Rainbow Chopped Salad with Basil & Mozzarella