• 1 cup(s) chickpeas, rinsed and drained
  • 1 cup(s) uncooked Orzo
  • ½ head(s) romaine lettuce, rinsed and cored
  • 8 ounce(s) canned hearts of palm, chopped
  • 3 ounce(s) oil-cured olives, chopped
  • 1 pint(s) cherry tomatoes
  • 1 ½ cup(s) artichoke hearts, chopped
  • + 7 more ingredients
    • 4 tablespoon(s) capers
    • 8 ounce(s) cubed low fat mozzarella
    • ¼ cup(s) red wine vinegar
    • ½ cup(s) olive oil
    • salt and pepper to taste
    • 1 tablespoon(s) dried oregano
    • 1 teaspoon(s) garlic, minced

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, artic...

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