MEDITERRANEAN CHOPPED SALAD

1 cup uncooked orzo
1/2 head romaine lettuce, rinsed and cored
8 ounces cut-up canned hearts of palm
1 pint small cherry tomatoes or grape 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
FOR THE DRESSING:
1/4 cup red wine vinegar
1/2 cup olive oil
Salt and freshly ground black pepper to taste
1 tablespoon dried oregano
1 teaspoon minced garlic

Bring saucepan of water to a boil over medium heat and cook orzo according to package directions, or until al dente. Remove from heat, drain, rinse and drain again. Set aside.

Dry lettuce leaves thoroughly and cut into bite-sized pieces. Place in bowl. Add hearts of palm, tomatoes, olives, artichoke hearts, capers, mozzarella and chickpeas.

In separate bowl, combine wine vinegar, olive oil, salt and pepper, oregano and garlic. Drizzle over salad, reserving any leftover dressing, and toss vegetables. Serve immediately.

Makes 6 servings
Adapted from source: Vegetarian Times magazine