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Eat-The-Rainbow Chopped Salad with Basil & Mozzarella
Ingredients
  • 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
Steps
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