Page 16 - WIC Farmer's Market Cookbook

EAT THE RAINBOW CHOPPED SALAD
Time to Make: 30 minutes | Servings: 8
Ingredients:
1⁄4 cup white balsamic vinegar vinegar or red wine vinegar 1⁄4 cup olive oil
1⁄4 teaspoon salt or to taste
1⁄4 teaspoon ground pepper
2 large carrots diced
1 large yellow bell pepper
diced
2 cups chopped dark leafy salad greens like spinach kale or romaine lettuce
1 1⁄4 1⁄4 cups chopped red cabbage
1 cup quartered grape tomatoes
1 cup mozzarella cheese cut in small chunks or fresh mozzarella pearls
1⁄2 cup thinly sliced fresh basil 2 scallions sliced fine
Directions:
1 Whisk vinegar oil
salt and pepper
in in in a a a a a large bowl until combined 2 Add the the rest of the the ingredients and toss to to coat 16