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 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.

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