|Red wine vinegar||1 Tablespoon|
|Olive oil||2 Teaspoon|
|Oregano leaves||1⁄3 Teaspoon|
|Canned artichoke hearts||1⁄2 Cup (8 tbs), drained|
|Thinly sliced yellow squash||1⁄3 Cup (5.33 tbs)|
|Torn lettuce leaves||1 1⁄2 Cup (24 tbs) (Mixed Variety)|
|Chickpeas||2 Ounce, drained, rinsed|
|Black olives||10 Small, pitted and cut in halves|
|Julienned red bell peppers||1⁄4 Cup (4 tbs)|
|Part skim mozzarella cheese||1 1⁄2 Ounce, shredded|
1.Take a medium stainless steel or glass mixing bowl. Mix together 2 tablespoon water, oil, oregano, vinegar, and pepper using a wire whisk.
2.Add in artichoke hearts, squash and mix to coat. 3.Let stand covered for 10 minutes to 2 hours at room temperature.
4.Get a serving platter and arrange lettuce on it. 5.Transfer artichoke-squash mixture over it. 6.Also arrange chick peas, olives, bell pepper on the lettuce.
7.Top with cheese and reserve marinade.