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You are here: Home / Salads / Eat-the-Rainbow Chopped Salad with Basil & Mozzarella Recipe

Eat-the-Rainbow Chopped Salad with Basil & Mozzarella Recipe

December 5, 2021

Vibrant Salad 11-13

After a successful season of growing kale in the garden, I wanted to take advantage of the last of it by preparing a healthy and tasty salad. Recently, I discovered and enjoyed a flavorful Caprese-style recipe to utilize my garden kale. This leafy green helped to serve as the foundation for this fresh and vibrantly colored dish. In just a few simple steps, you can also enjoy this classic chopped salad along with the addition of a variety of flavors such as mozzarella, tomatoes, and sweet basil.

The Recipe

I would like to thank the folks at EatingWell for this delicious and easy to prepare salad. In order to elevate this recipe from a simple side dish to a satisfying main course, feel free to go ahead and add a protein source such as grilled chicken or shrimp.

The Ingredients

1/4 Cup White Balsamic Vinegar
1/4 Cup Extra-Virgin Olive Oil
1/2 Teaspoon Salt
1/4 Teaspoon 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

Step-by-Step Instructions

Sideview Of Salad 11-13

In a large bowl, whisk together vinegar, oil, salt, and pepper. Then add carrots, bell pepper, kale, cabbage, tomatoes, mozzarella, basil, and scallions. Toss to coat and enjoy.

Salad Overhead View 11-13

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See also  Green Bean, Red Potato & Zucchini Salad with Caesar Dressing Recipe

Filed Under: Salads

About Laura G

Hi, I'm Laura G. A photographer, blogger and self-proclaimed food connoisseur.

As a child, I was exposed to a wide variety of foods. My mother had my siblings and me try foods at least once and if we didn't like what we tasted, we didn't have to eat it again. Luckily, I enjoyed almost everything that I tried. Unfortunately, in my adult years, I've been living with an autoimmune disease that has forced me to reevaluate my food choices. Even though I can no longer eat the foods I once enjoyed, many great alternatives have presented themselves. I believe we truly are what we eat and I look for the best food ingredients to fuel my body. I hope the recipes here on this food blog inspire you in your own food preparation endeavors.

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