Eat-the-Rainbow Chopped Salad with Basil & Mozzarella

Ingredients

Ingredient Checklist

• 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

Directions

Instructions Checklist

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

Nutrition Facts

Serving Size: 1 Cup

Per Serving:

140 calories; 10.2 g total fat; 2.8 g saturated fat; 11 mg cholesterol; 276 mg sodium. 256 mg potassium; 7.8 g carbohydrates; 1.5 g fiber; 4 g sugar; 5 g protein; 4045 IU vitamin a iu; 58 mg vitamin c; 29 mcg folate; 146 mg calcium; 1 mg iron; 19 mg magnesium;

Exchanges: 

1 1/2 Fat, 1 Vegetable, 1/2 Medium-Fat Protein