Ingredients
Dressing:
- ¼ cup balsamic vinegar
- ¼ cup extra-virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon ground pepper
Salad:
- 2 large carrots, diced
- 1 large yellow bell pepper, diced
- 2 cups chopped kale
- 1¼ 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.
Variations & Tips
Be creative with other colorful vegetables that you might find in season or that you already have on hand.
Nutrition Facts
140 Calories; Carbohydrates: 8g; Fiber: 2g; Sugars: 4g; Protein: 5g;
Total Fat: 10g; Sodium: 276mg; Cholesterol: 11mg
YIELD: 8 servings, 1 cup per serving
SOURCE: eatingwell.com