You are here: Home » Recipes » Greek Orzo Salad with Lamb Sausage Greek Orzo Salad with Lamb Sausage Recipe by California Raisin Marketing Board 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 PrintEmail Ingredients Dressing:2 tablespoons red wine vinegar1/4 cup lemon juice1/2 cup extra-virgin olive oil2 tablespoons flat leaf parsley leaves, roughly chopped2 tablespoons chopped fresh oregano leaves1/2 teaspoon kosher or sea salt1/4 teaspoon freshly ground pepperSalad:4 large links lamb or other fully-cooked sausages8 cups baby spinach leaves2 cups cooked orzo pasta1/2 cup red onion, thinly sliced1 cup miniature tomatoes, halved1 cup thinly sliced English cucumber1/2 cup California raisins1/2 cup pitted kalamata olives, quartered4 ounces feta cheese in brine, crumbled or diced1/4 cup toasted pine nuts Instructions 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