This fresh and colorful salad has all of the delicious flavors you love from the classic caprese salad, plus even more healthy veggies. Double this and top each portion with 3 ounces grilled or roasted chicken to take it from a simple side to a quick main dish.

Eat-the-Rainbow Chopped Salad with Basil & Mozzarella

white balsamic vinegar

olive oil

salt

¼ teaspoon ground pepper

carrots,

yellow bell pepper, diced

kale

red cabbage

grape tomatoes

mozzarella pearls

basil

scallions, sliced

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


This chopped salad was great!  Because my family aren’t huge kale fans I subbed out some of the kale with spinach. It didn’t hold up as long, but that was no big deal. One other change I tried was orange pepper in place of the carrot. That was tasty, too. Thanks for the delicious recipe!

This salad is now a staple at home! We loved it. It's beautiful and delicious. We cut back on the olive oil, and added more of the white balsamic for more flavour!

This salad was so tasty! I will definitely be making it again. Not only was it beautiful to look at and looked gorgeous on my dinner table, but everyone went back for seconds before the main course! Thank you for sharing such an easy and delicious recipe!

We all enjoyed this. It took a lot longer than I expected to prepare it because of all the chopping but it was worth it. We made the whole recipe (for 8) and ate 3/4 of it for lunch so I would say that if you are serving it for a light meal it only makes  enough for 4. Also, the dressing was twice the amount that we needed. Luckily, I only added 1/2 in the beginning. You can always add more if you need to but we didn't.

Everyone who tried this loved it. I added cooked quinoa to the leftovers for lunch the next day.

eat-the-rainbow chopped salad with basil & mozzarella

Total: 30 minutes

Author : Carolyn Casner

Ingredients

Instructions

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