You are here: Home » Recipes » Greek Orzo Salad with Lamb Sausage

Greek Orzo Salad with Lamb Sausage

Recipe by California Raisin Marketing Board

Juicy hot sausage slices, spinach leaves, orzo pasta and sweet chewy California raisins make an extraordinary one-plate meal.

California Raisin Marketing Board

Dressing:: 2 tablespoons red wine vinegar; 1/4 cup lemon juice; 1/2 cup extra-virgin olive oil; 2 tablespoons flat leaf parsley leaves, roughly chopped; 2 tablespoons chopped fresh oregano leaves; 1/2 teaspoon kosher or sea salt; 1/4 teaspoon freshly ground pepper
Salad:: 4 large links lamb or other fully-cooked sausages; 8 cups baby spinach leaves; 2 cups cooked orzo pasta; 1/2 cup red onion, thinly sliced; 1 cup miniature tomatoes, halved; 1 cup thinly sliced English cucumber; 1/2 cup California raisins; 1/2 cup pitted kalamata olives, quartered; 4 ounces feta cheese in brine, crumbled or diced; 1/4 cup toasted pine nuts

Dressing: Whisk together dressing ingredients in a small bowl until well combined. Refrigerate until needed. Dressing can be made up to a day ahead.
To Serve: Grill or pan-sear the sausage until well browned. Keep warm. Add next 7 salad ingredients to large salad bowl. Toss with desired amount of dressing. Divide among 4 salad plates. Slice the warm sausages on the bias into 1/4-inch ovals. Top each salad with the sausage slices; sprinkle with feta and pine nuts. Serve with warm pita bread.

Recipe by Chef Roy Harland, courtesy of the California Raisin Marketing Board

From Our Sister Sites