Greek Orzo Salad with Lamb Sausage

California Raisin Marketing Board
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 15 mins


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
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


  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

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%