Eat-the-Rainbow Chopped Salad With Basil & Mozzarella

Ready in 30 minutes.  Yields 8 one-cup servings.

  • 1/4 cup white balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 2 large carrots, diced
  • 1 large yellow bell pepper, diced
  • 2 cups chopped kale
  • 1 1/4 cups chopped red cabbage
  • 1 cup quartered grape tomatoes
  • 1 cup mozzarella pearls
  • 1/2 cup thinly sliced fresh basil
  • 2 scallions, sliced

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 recipe and top each portion with 3 ounces of grilled or roasted chicken, fish, or black beans (no sodium added) to take it from a simple side to a quick main dish.

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

Note:   Fill half your plate with fruits and veggies.

 Nutrients Per 1-cup Serving:  Calories 140, Protein 5g, Carbohydrate 7.8g, Sugars 4g, Cholesterol 11mg, Total fat 10.2g, Saturated fat 2.8g, Fiber 1.5g, Sodium 276mg, Calcium 146mg,  Iron 1mg