A retro dish once popular in the 1950s, the chopped salad takes center stage again, featuring an array of ingredients cut to a uniform size. Because it is so versatile, you may adapt it to ingredient combinations of your choice. This particular main-course salad partners well with a crusty garlic-flavored French baguette and a fruit punch. Try something light for dessert such as a fruit sorbet with cookies.
- 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 leaves into bite-sized pieces. Place in bowl. Add hearts of palm, tomatoes, olives, artichoke hearts, capers, mozzarella and chickpeas.
- Combine remaining ingredients. Drizzle over salad, reserving any leftover dressing, and toss vegetables. Serve immediately.