YIELD: 24 8-oz. servings
1 cup olive oil
1 cup balsamic vinegar
1/2 cup fresh oregano, chopped
1/2 cup fresh rosemary, chopped
1 gal. orzo, cooked and rinsed in cold water
1 qt. green or yellow bell peppers, chopped
1 qt. tear drop tomatoes
2 cups Kalamata olive, pitted
2 cups green onions, sliced
1 pouch premium pink salmon (40-oz. pouch)
24 each lettuce leaves, washed and patted dry
3 cups feta cheese
1. To make the dressing, combine oil, vinegar, oregano and rosemary in a bowl; set aside.
2. In a separate, large bowl, combine orzo, peppers, tomatoes, olives and green onions. Add the dressing and toss. Flake in salmon and gently toss.
3. For each serving, place 1 cup salmon salad on a lettuce-lined plate. Sprinkle 1 Tbsp. feta cheese over top and serve.
Recipe and photo from Chicken of the Sea International.