Eat--Rainbow Chopped Salad With Basil & Mozzarella Recipe

This Rainbow Chopped Salad with Basil & Mozzarella is a vibrant and refreshing dish that is as delicious as it is beautiful. Packed with a variety of colorful vegetables, including bell peppers, cherry tomatoes, and carrots, this salad is bursting with flavor. Topped with fresh basil and creamy mozzarella, it is the perfect summer salad. The tangy balsamic vinaigrette dressing adds a zesty kick to the dish, making it a crowd-pleaser at any gathering.

4.2
19 Rating -
Rate
Vegdiet
1hr 20minstotal
1hr 20m.total
Eat--Rainbow Chopped Salad With Basil & Mozzarella
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Ingredients for Eat--Rainbow Chopped Salad With Basil & Mozzarella Recipe

  • 1/4 Bell Peppers, Diced
  • 0.13 cup Cherry Tomatoes, Halved
  • 1/4 Carrots, Grated
  • 0.13 cup Fresh Basil Leaves
  • 0.13 cup Mozzarella Balls
  • 0.38 tablespoon Balsamic Vinegar
  • 1/4 tablespoon Olive Oil
  • 0.13 tablespoon Honey
  • As required Salt And Pepper To Taste

Directions: Eat--rainbow Chopped Salad With Basil & Mozzarella Recipe

Cooking Directions

  • STEP 1.Start by washing and chopping all the vegetables. Dice the bell peppers, halve the cherry tomatoes, and grate the carrots.
  • STEP 2.In a large bowl, combine the chopped vegetables and toss them together.
  • STEP 3.Add the fresh basil leaves and mozzarella balls to the bowl and gently mix them in.
  • STEP 4.In a separate small bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and pepper to make the dressing.
  • STEP 5.Drizzle the dressing over the salad and toss everything together until well coated.
  • STEP 6.Serve the Rainbow Chopped Salad with Basil & Mozzarella immediately and enjoy!

Cooking Tips

  • For added crunch, you can sprinkle some toasted pine nuts or sunflower seeds on top of the salad.
  • If you prefer a creamier dressing, you can add a dollop of Greek yogurt to the balsamic vinaigrette.
  • To make this salad ahead of time, you can prepare all the ingredients and store them separately in airtight containers. Mix everything together and add the dressing just before serving.

Storage and Serving

  • This salad is best served fresh and should be consumed immediately after dressing it.
  • If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.
  • Before serving the leftovers, give the salad a good toss to redistribute the dressing and flavors.
Nutrition
value
113
calories per serving
8 g Fat3 g Protein6 g Carbs4 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    3g
  • Carbs
    6g
  • Fiber
    4g

MacroNutrients

  • Carbs
    6g
  • Protein
    3g
  • Fiber
    4g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    126mg
  • Iron
    2mg
  • Vitamin A
    995mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    92mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    86mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    43mg
  • Manganese
    < 1mg
  • Phosphorus
    66mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp