Vegetarian salads?
How about Orzo Summer Salad

This Light Summery Salad Offers a Taste of the Mediterranean

Orzo Summer Salad

* 1 ½ cups cooked orzo (cook per package directions using vegetable stock in lieu of water)

* 1 cup canned chickpeas, drained and rinsed

* 1 small to medium red onion, minced

* 11/2 cups grape tomatoes, halved

* 1/2 cup fresh basil leaves, chopped

* 1 Tbsp. fresh mint

* 3 Tbsp. olive oil

* 2 Tbsp. fresh squeezed lemon juice with pulp

* 1 tsp. honey or 1/2 tsp. agave nectar

* Salt and pepper to taste

Combine orzo, chickpeas, onion, tomatoes, basil and mint in large salad bowl.

In small bowl, whisk together oil, lemon juice and pulp and honey. Add salt and pepper to taste.

Drizzle over salad. Serve at room temperature in individual salad bowls.

Makes 4 servings.

Per serving: 370 calories, 12 g total fat (0 g saturated fat), 59 g carbohydrate, 10 g protein, 6 g dietary fiber, 110 mg sodium.