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.



  • 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



  • 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 Ounces feta cheese in brine, crumbled or diced
  • 1/4 Cup toasted pine nuts

Nutrition Facts Per Serving

Calories 650 (Calories from Fat 63%); Total Fat 46 ( Saturated Fat 10; Trans Fat 0; ); Cholesterol 45; Sodium 880; Potassium 1142; Total Carbohydrate 43; Dietary Fiber 4; Sugars 18; Protein 19; Calcium 293; Iron 6;

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