-
1
TO MAKE THE DRESSING: In a bowl, whisk together the lemon juice, vinegar, honey, and olive oil; season with salt and pepper.
-
2
Whisk in the feta.
-
3
Cover and refrigerate until ready to use.
-
4
TO MAKE THE SALAD: In a large pot, cook the orzo in salted water according to the package instructions.
-
5
Drain and run cold water over the pasta to stop the cooking.
-
6
Put the orzo in a large bowl and toss with 1/2 cup of the dressing.
-
7
In a small bowl, stir together the green onions, tomatoes, olives, and cucumber.
-
8
In a separate small bowl, stir together the 1/2 cup feta and the oregano.
-
9
Preheat the oven to 350F.
-
10
Arrange the pine nuts on a baking sheet in a single layer and bake until golden, about 5 minutes; set aside.
-
11
(Keep checking; they burn easily.)
-
12
TO ASSEMBLE THE LAYERS: Have 12 (1-pint) wide mouth canning jars with lids ready.
-
13
Spoon 1/3 cup of the orzo into the bottom of each jar, and follow with 1 layer each of the following: 1/4 cup green onion-tomato-olive-cucumber mix, 2 teaspoons feta-oregano mix, and 1/2 cup packed greens.
-
14
Spoon about 1 tablespoon of the dressing on top of each salad and sprinkle each with about 1 teaspoon of the pine nuts.
-
15
(You will have some dressing left over for another use.)
-
16
Top with lids and refrigerate until needed.
-
17
To serve, shake the jar to distribute the dressing.
-
18
The dressing and orzo can be prepared up to 1 day in advance and refrigerated.
-
19
Assemble the salad in jars up to 6 hours before it is to be served.
-
20
Keep it cold until serving time.
