| | Directions | | Bring saucepan of water to a boil over medium heat and cook orzo according to package directions, until al dente. Remove from heat, drain and rinse and drain again. Set aside. Dry lettuce leaves thoroughly and cut into bite size pieces. Place in a bowl. Add hearts of palm, tomatoes, olives, artichoke hearts, capers, mozzarella and chickpeas. In separate bowl, combine wine vinegar, olive oil, salt, pepper, oregano, and garlic. Drizzle over salad, reserving any leftover dressing, and toss vegetables. Serve immediately. Serves 6. |
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| Ingredients | | - |  | 1 cup uncooked Orzo |
| - | | 1/2 head romaine lettuce, rinsed and cored |
| - | | 8 ounces canned hearts of palm, chopped |
| - | | 1 pint cherry tomatoes |
| - | | 3 ounces oil-cured olives, chopped |
| - | | 1 1/2 cups artichoke hearts, chopped |
| - | | 4 tablespoons capers |
| - | | 8 ounces cubed low fat mozzarella |
| - | | 1 cup chickpeas, rinsed and drained |
| - | | 1/4 cup red wine vinegar |
| - | | 1/2 cup olive oil |
| - | | salt and pepper to taste |
| - | | 1 tablespoon dried oregano |
| - | | 1 teaspoon garlic, minced |
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