Yield: 24 1-cup servings. Dressing: 1 cup olive oil 1 cup balsamic vinegar ½ cup fresh chopped oregano ½ cup fresh chopped rosemary Salad: 1 gallon orzo, cooked and rinsed in cold water 1 qt. green or yellow bell peppers, chopped 1 qt. tear-drop tomatoes, washed 2 cups kalamata olives, pitted 2 cups green onions, sliced 1 Chicken of the Sea® Premium Pink Salmon (40 oz. pouch) 24 lettuce leaves, washed and patted dry 3 cups feta cheese In a bowl, combine all dressing ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.