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.
- 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
- 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.