Eat-the-Rainbow Chopped Salad with Basil & Mozzarella 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 and top each portion with 3 ounces grilled or roasted chicken to take it from a simple side to a quick main dish.


30 mins


30 mins




  • 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


    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; protein 5g; carbohydrates 7.8g; dietary fiber 1.5g; sugars 4g; fat 10.2g; saturated fat 2.8g; cholesterol 10.6mg; vitamin a iu 4044.7IU; vitamin c 58.5mg; folate 28.5mcg; calcium 146.3mg; iron 0.6mg; magnesium 18.6mg; potassium 256.5mg; sodium 276.2mg. Exchanges:

1 1/2 fat, 1 vegetable, 1/2 medium-fat protein


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