Greek Orzo Salad with Lamb Sausage

  • Yield 4 servings
  • Prep 15 mins
  • Cook 15 mins

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

California Raisin Marketing Board


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
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


  1. Dressing: Whisk together dressing ingredients in a small bowl until well combined. Refrigerate until needed. Dressing can be made up to a day ahead.
  2. 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



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