To prepare the Rice and Chicken Sausage: Cut sausages in half lengthwise. Thinly slice sausage halves crosswise. Cook rice according to package directions, omitting any added salt and adding the sausage during the last 3 minutes of cooking. Let rice cool about 15 minutes.
To prepare the Garlic-Herb Vinaigrette: In a screw-top jar combine parsley, lemon juice, oil, vinegar, mustard, honey, and garlic. Cover and shake well to combine. Set aside.
Stir the spinach, cucumber, and pepper into the rice mixture. Drizzle with Garlic-Herb Vinaigrette. Toss to coat.
To serve, divide salad among four serving plates. Sprinkle with feta cheese.