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.

Carolyn Casner
Source:, January 2020


Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • 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

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.

Reviews (3)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Everyone who tried this loved it. I added cooked quinoa to the leftovers for lunch the next day. Read More
Rating: 5 stars
We all enjoyed this. It took a lot longer than I expected to prepare it because of all the chopping but it was worth it. We made the whole recipe (for 8) and ate 3/4 of it for lunch so I would say that if you are serving it for a light meal it only makes enough for 4. Also the dressing was twice the amount that we needed. Luckily I only added 1/2 in the beginning. You can always add more if you need to but we didn't. Read More
Rating: 5 stars
This salad was so tasty! I will definitely be making it again. Not only was it beautiful to look at and looked gorgeous on my dinner table but everyone went back for seconds before the main course! Thank you for sharing such an easy and delicious recipe! Read More