 Ingredients
Dressing:
2 tablespoons red wine vinegar
1/4 cup lemon juice
1/2 cup extra virgin olive oil
2 tablespoons chopped fresh oregano leaves
2 tablespoons flat leaf parsley leaves, roughly chopped
salt and pepper
Salad:
4 large links lamb or chicken sausage 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 cucumber
1/2 cup Sun-Maid Natural Raisins
1/2 cup pitted kalamata olives, quartered
4-ounces feta cheese, crumbled or diced
1/4 cup toasted pine nuts
Directions:
WHISK together dressing ingredients in a small bowl until well combined.
REFRIGERATE until needed. Dressing can be made up to a day ahead.
GRILL or pan-sear the sausage until well browned. Keep warm.
MIX next 7 salad ingredients in large salad bowl.
TOSS with desired amount of dressing. Divide among 4 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, if desired.
Makes 4 servings.
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