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

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

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.