Whisk together lemon juice, vinegar, honey, and olive oil in a bowl.

Season with salt and pepper.

Whisk in feta cheese.

Cover and refrigerate the dressing.

Cook orzo in salted water according to package instructions.

Drain and rinse the orzo with cold water.

Toss the orzo with 1/2 cup of the prepared dressing.

Combine green onions, tomatoes, olives, and cucumber in a small bowl.

Stir together feta and oregano in another small bowl.

Preheat oven to 350F (175C).

Arrange pine nuts on a baking sheet in a single layer.

Bake for about 5 minutes, until golden, watching carefully to prevent burning.

Set aside the baked pine nuts.

Have 12 (1-pint) wide mouth canning jars with lids ready.

Spoon 1/3 cup of orzo into the bottom of each jar.

Layer with 1/4 cup green onion-tomato-olive-cucumber mix.

Add 2 teaspoons feta-oregano mix.

Top with 1/2 cup packed greens.

Spoon about 1 tablespoon of dressing on top of each salad.

Sprinkle with about 1 teaspoon of pine nuts.

Top with lids and refrigerate until needed.

Shake the jar to distribute the dressing before serving.

Prepare the dressing and orzo up to 1 day in advance and refrigerate.

Assemble the salad in jars up to 6 hours before serving.

Keep cold until serving time.