Nonstick cooking spray 1 teaspoon olive oil 1 shallot, minced 1 cup orzo 1 (14 1/2-ounce) can nonfat chicken broth 1/4 cup white wine vinegar 2 tablespoons lemon juice 5 tomatoes, diced 2 zucchini, diced 2 yellow squash, diced 1 Hungarian green pepper, seeded and diced 1 cup diced red onion 2 tablespoons minced basil 1 1/2 teaspoons salt 1/2 teaspoon freshly ground pepper 1 head Boston lettuce, coarsely chopped 2 tablespoons dry-roasted sunflower seeds

Step 1 Spray bottom of large saucepan with nonstick cooking spray. Heat oil over medium-low heat, then add shallot and saute about 1 minute, stirring. Stir in orzo. Add broth. Heat to boiling. Reduce heat, cover and simmer until orzo is tender and liquid is absorbed, 10 to 11 minutes. Put orzo in large bowl. Stir in vinegar and lemon juice. Stir in tomatoes, zucchini, yellow squash, green pepper, onion, basil, salt and pepper.

Step 2 Cover and chill 1 hour. Stir in lettuce. Spoon into serving bowl and sprinkle with sunflower seeds.

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