GreekSalad

Greek Orzo Salad with Lamb Sausage

Submitted by: Roy Harland

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

Details

INGREDIENTS

    Dressing

    • 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
    • Kosher or sea salt and freshly ground pepper

    Salad

    • 4 large lamb sausage links 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 ounce feta cheese in brine, crumbled or diced
    • 1/4 cup toasted pine nuts

    PROCEDURE

    Posted August 11, 2011 by Melinda
    Juicy hot sausage slices, spinach leaves, orzo pasta and sweet chewy California raisins make an extraordinary one-plate meal.

    • Ready Time :
      0 min

    Servings

    4

    Ingredients

      Dressing

      • 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
      • Kosher or sea salt and freshly ground pepper

      Salad

      • 4 large lamb sausage links 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 ounce feta cheese in brine, crumbled or diced
      • 1/4 cup toasted pine nuts

      Directions

      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.

      Nutrition Facts Per Serving

      Calories 650 (63% from fat); Total Fat 46g (sat 10g, mono 28g, poly 6g, trans 0g ); Cholesterol 45mg; Protein 19g; Carbohydrate 43g; (Dietary Fiber 4g; Sugars 18g; ); Iron 6mg; Sodium 880mg; Calcium 293mg; Potassium 1142mg

      This recipe is found in the following categories:

      World Flavors

      Comment on the Recipe

      Comments may be moderated. If you don't see your comment, please be patient. It may be posted soon. Do not post your comment a second time. Thank you.