Daily Vegan Lunch for September 9, 2013: Caprese Salad

vegan caprese salad

INGREDIENTS:

6 cups kale (I used baby kale) massaged or fresh spinach leaves
2 ripe tomatoes, chopped
1 cup olives, pitted and sliced

2 cups basil leaves

6 blobs buffalo mozzarella, chopped roughly

DRESSING:

1/2 cup balsamic vinegar plus 2 tablespoons olive oil or

2/3 cup prepared balsamic vinaigrette

Salt and pepper

DIRECTIONS:

Chop basil leaves.  Massage and shred kale and toss to mix thoroughly with basil.  Mix with chopped tomatoes and olives, then gently add buffalo mozzarella balls and sprinkle with oil, vinegar, salt, and pepper before serving.

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