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TYLER, Texas (KLTV) - When you start craving crunchy, flavorful vegetables, this salad will satisfy your tastebuds and energize your body. Like I always say, the more colors you see in your food, the more nutrition there is in it, and this salad has lots of beautiful color.

I used pepperoni in this salad, but you can swap in rotisserie chicken or whatever you have available.

Rainbow chopped salad by Mama Steph

Ingredients

1/4 cup olive oil

1/4 cup white balsamic vinegar

1 teaspoon salt

1/4 teaspoon ground black pepper

8 to 10 baby carrots, sliced into bite-sized pieces

1 large yellow or orange bell pepper, diced

2 cups chopped kale or romaine

1 1/4 cups chopped red cabbage

1 cup halved grape tomatoes

8 ounce package mozzarella pearls

1/2 cup thinly sliced fresh basil, or 1 teaspoon dried basil, or 2 teaspoons basil paste

2 green onions, sliced

2 ounces pepperoni slices, halved (this is how much I used; feel free to use more, or to use rotisserie chicken, etc.)

Method:

In a large salad bowl, whisk together the oil, vinegar, salt and pepper. (If using dried basil or basil paste, add it now.) Make sure the dressing is well blended.

Next add all the chopped vegetables and the pepperoni, and toss everything well to coat in the dressing. I let it sit for a few minutes, then tossed it again before serving.

Enjoy!