Eat-The-Rainbow Chopped Salad with Basil & Mozzarella

Salad

Prep Time: 30 mins Cook Time: 30 mins Servings: Servings: 8 Source:

Ingredients

¼ cup white balsamic vinegar

¼ cup extra-virgin olive oil

Bertolli Original Extra Virgin Olive Oil 16.9 Fl Oz

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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

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

140 calories; protein 5g 10% DV; carbohydrates 7.8g 3% DV; dietary fiber 1.5g 6% DV; fat 10.2g 16% DV; saturated fat 2.8g 14% DV; cholesterol 10.6mg 4% DV; vitamin a iu 4044.7IU 81% DV; vitamin c 58.5mg 98% DV; folate 28.5mcg 7% DV; calcium 146.3mg 15% DV; iron 0.6mg 4% DV; magnesium 18.6mg 7% DV; potassium 256.5mg 7% DV; sodium 276.2mg 11% DV.