This salad is simple, light and delicious. Chef Stephen Holtz whipped this up for a recent photo shoot and we liked it so much, we thought we’d share the recipe with you. For brunch, dinner and/or for lunch this salad is satisfying and nutritious. Check it out.
3 Field Roast Italian Sausage links
1 cup uncooked orzo pasta
2/3 cup chopped sweet red and green pepper
1/2 cup pitted Greek olives, halved or whole 1/4 cup chopped sweet onion
1/4 cup minced fresh basil
2 tablespoons minced fresh parsley
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1/3 cup walnut pieces
salt and pepper to taste
Cook orzo pasta as directed on packaging.
Heat grill to medium to high setting. Slice open the sausage casing and peel. Slice each sausage into 3/4 inch pieces on the bias to get a larger grilling surface, brush with a high heat oil and place them on the grill for about 2 mins. each side.
Chop peppers, onion, and herbs; set aside
Mix together the orzo and Italian Sausage, add the vegetables, olives and herbs. Pour on the olive oil and balsamic vinegar and combine. Sprinkle the top with walnuts; salt and pepper to taste.
This entry is filed under Recipes.