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 ...

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