3 tbsp. olive oil
1 garlic clove, minced
2 red bell peppers, cut into strips
1 green bell pepper, cut into strips
2 tbsp. red wine vinegar
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. black pepper
1 (8 oz.) pkg. Mozzarella, cut into strips
Romaine lettuce leaves

In medium skillet, heat oil over medium-low heat. Add garlic and cook until softened, about 1 minute. Increase heat to medium; add bell peppers. Cook, stirring occasionally, 6-7 minutes until peppers are crisp-tender. Add vinegar, oregano, salt and pepper. Remove from heat; cool 10 minutes. Add Mozzarella; stir to coat well. Line serving plates with Romaine lettuce leaves. Arrange salad over leaves. Serve salad at room temperature.