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; ...
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