MEDITERRANEAN CHOPPED SALAD Recipe

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.