Greek Orzo Salad with Sausage

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 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.