Mediterranean Chopped Salad

• 1 cup uncooked orzo
• 1/2 head romaine lettuce, rinsed and cored
• 8 oz. cut-up hearts of palm
• 1 pint cherry or grape tomatoes
• 3 oz. oil-cured olives, chopped
• 1 1/2 cups artichoke hearts, chopped
• 4 Tbs. capers
• 8 oz. cubed low-fat mozzarella
• 1 cup chickpeas, rinsed and drained
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• Salt and freshly ground black pepper to taste
• 1 Tbs. dried oregano
• 1 tsp. minced garlic

1. Bring saucepan of water to a boil over medium heat, and cook orzo according to package directions, or until al dente.
2. Remove from heat, drain, rinse and drain again.
3. Set aside.
4. Dry lettuce leaves thoroughly, and cut leaves into bite-sized pieces.
5. Place in bowl.
6. Add hearts of palm, tomatoes, olives, artichoke hearts, capers, mozzarella and chickpeas.
7. Combine remaining ingredients.
8. Drizzle over salad, reserving any leftover dressing, and toss vegetables.
9. Serve immediately.

orzo, romaine lettuce, palm, cherry, oilcured olives, hearts, capers, mozzarella, chickpeas, red wine vinegar, olive oil, salt, oregano, garlic

Taken from www.vegetariantimes.com/recipe/mediterranean-chopped-salad/ (may not work)