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–+ servings
Strawberry Orzo Spring Salad

Strawberry Orzo Spring Salad: Quick, Fresh, and Family-Friendly

Enjoy a vibrant Strawberry Orzo Spring Salad filled with fresh ingredients, perfect for summer gatherings. Quick to prepare and family-friendly!
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Strawberries Fresh and sweet; select ripe strawberries for optimal flavor.
  • 1.5 cups Orzo Cook according to package instructions.
  • 1 cup Blueberries Can substitute with raspberries for variety.
  • 3 cups Baby Spring Mix Tender greens for a light base; alternative greens like spinach or arugula work well.
  • 0.5 cups Feta Cheese Creamy and salty; feel free to use other soft cheeses if desired.
  • 4 strips Bacon Adds a crunchy, savory aspect; opt for plant-based bacon or omit for a vegetarian version.
  • 1 cup Cherry Tomatoes Provide sweet flavor bursts; diced bell peppers can be a crunchy alternative.
  • 1 medium Shallots Bring a mild onion taste; soak in cold water to reduce harshness.
For the Dressing
  • 0.25 cups Red Wine Vinegar Adds tang; balancing the sweetness of the fruits in the salad.
  • 0.25 cups Balsamic Vinegar Can be swapped with apple cider vinegar.
  • 2 tablespoons Honey Use maple syrup for a vegan alternative.
  • 1 teaspoon Dijon Mustard Offers a hint of spice; helps emulsify the dressing beautifully.
  • 1 tablespoon Poppy Seeds Optional but enhance the dressing’s visual appeal.
  • 1 teaspoon Kosher Salt Enhances flavors; always adjust to taste.
  • 0.5 cups Extra-Virgin Olive Oil A must for richness; use high-quality oil for the best flavor.

Equipment

  • Blender
  • large mixing bowl
  • spatula
  • Tongs

Method
 

Step‑by‑Step Instructions
  1. In a blender, combine 1 cup of sliced strawberries, red wine vinegar, balsamic vinegar, diced shallot, honey, Dijon mustard, poppy seeds, and a pinch of kosher salt. Blend the ingredients on high for about 30 seconds until smooth. Gradually pour in ½ cup of extra-virgin olive oil while blending on low to create a creamy, emulsified dressing. Set it aside for flavors to develop.
  2. In a large mixing bowl, combine 3 cups of baby spring mix with 1 ½ cups of cooked and cooled orzo, crumbled feta cheese, sliced shallots, and halved cherry tomatoes. Next, add in 4 strips of crispy bacon, chopped into bite-sized pieces. Gently toss the ingredients together with your hands, ensuring an even distribution of all the flavors that make up the Strawberry Orzo Spring Salad.
  3. Carefully fold in the remaining sliced strawberries and 1 cup of blueberries into the salad mixture. Sprinkle a pinch of salt over the fruits to enhance their sweetness and freshness. Use a spatula to gently incorporate the berries without smashing them.
  4. Drizzle your freshly made dressing over the salad mixture. Using tongs, toss the salad gently to coat all the ingredients evenly in the dressing.
  5. Finish off your Strawberry Orzo Spring Salad by garnishing it with freshly torn basil leaves. Serve the salad immediately.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 30gProtein: 6gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 300mgPotassium: 250mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 60mgCalcium: 100mgIron: 1mg

Notes

Store any leftover Strawberry Orzo Spring Salad in an airtight container in the fridge for up to 2 days. Avoid adding the dressing until you're ready to eat to keep the greens crisp.

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