Eat-the-Rainbow Chopped Salad with Basil & Mozzarella

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


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