Yield: 24 1-cup servings.
1 cup olive oil
1 cup balsamic vinegar
½ cup fresh chopped oregano
½ cup fresh chopped rosemary
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 ingredients; set aside. In a large bowl, combine all salad ingredients except Chicken of the Sea® Salmon, feta and lettuce. Add dressing and toss. Flake in salmon; gently toss. For each serving, place 1 cup salmon salad on a lettuce-lined plate. Sprinkle 1 Tbsp. feta cheese over salad.