Greek Orzo Salad with Lamb Sausage
California Raisin Marketing Board
- Yield: 4 servings
- Prep: 15 mins
- Cook: 15 mins
Ingredients
- Dressing:
- 2tablespoons red wine vinegar
- 1/4cup lemon juice
- 1/2cup extra-virgin olive oil
- 2tablespoons flat leaf parsley leaves, roughly chopped
- 2tablespoons chopped fresh oregano leaves
- 1/2teaspoon kosher or sea salt
- 1/4teaspoon freshly ground pepper
- Salad:
- 4large links lamb or other fully-cooked sausages
- 8cups baby spinach leaves
- 2cups cooked orzo pasta
- 1/2cup red onion, thinly sliced
- 1cup miniature tomatoes, halved
- 1cup thinly sliced English cucumber
- 1/2cup California raisins
- 1/2cup pitted kalamata olives, quartered
- 4ounces feta cheese in brine, crumbled or diced
- 1/4cup 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
Nutritional Info *per serving
- Glycemic Load 8.76
- Calories 830
- Fat 55g
- Saturated Fat 12g
- Polyunsaturated Fat 8g
- Monounsaturated Fat 32g
- Cholesterol 35mg
- Sodium 1240mg
- Potassium 870mg
- Carbohydrate 71g
- Fiber 7g
- Sugars 17g
- Protein 19g
- Trans Fat 0g
- Vitamin A 130%
- Vitamin C 60%
- Calcium 25%
- Iron 30%
