Origin Caprese Orzo Pesto Salad

Inspired by the traditional Caprese salad from Italy — which features tomatoes, mozzarella, and basil — this version folds those flavors into orzo, a rice-shaped pasta, for a heartier, picnic-ready dish.

What I Love About This Recipe

It’s light but satisfying, easy to make, and travels well. The pesto coats every piece of pasta, and the cherry tomatoes add bursts of sweetness a fresh, herby bite in every forkful.

Also Read : Mom’s Ice Cream Dessert

Caprese Orzo Pesto Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

350

kcal

Ingredients

• 1 cup uncooked orzo

• 1 cup cherry tomatoes, halved

• 1 cup fresh mozzarella pearls (or diced mozzarella)

• ⅓–½ cup basil pesto (store-bought or homemade)

• 1 tbsp olive oil (optional, to loosen pesto)

• Salt and black pepper, to taste

• Fresh basil leaves, for garnish

• Optional: a drizzle of balsamic glaze for serving

Directions

• Cook orzo in salted boiling water according to package instructions. Drain and rinse under cool water.
• In a large bowl, combine cooked orzo, cherry tomatoes, and mozzarella.
• Stir in pesto and olive oil (if needed), mixing until everything is well coated.
• Season with salt and pepper to taste.
• Chill for at least 30 minutes before serving. Garnish with fresh basil and an optional drizzle of balsamic glaze.

Notes

• Add grilled chicken or shrimp for a protein boost.
• Use sun-dried tomatoes for an extra savory twist.
• Great make-ahead option for barbecues or lunch meal prep.

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Origin Kakadi Koshimbir

Koshimbir is a traditional Maharashtrian salad, usually made with fresh vegetables and a simple tempering of mustard seeds and green chili. Kakadi means cucumber in Marathi, making this a popular, everyday salad in Indian households.

Why You’ll Love This Recipe

It’s super quick to prepare, naturally hydrating, and loaded with flavors that balance spicy, tangy, and fresh notes. Great for hot days or whenever you want something light and healthy.

Also Read : Good Old-Fashioned Pancakes

Kakadi Koshimbir

Recipe by RecipeWikki

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

120

kcal

Ingredients

• 2 medium cucumbers, peeled and finely chopped or grated

• 1 small green chili, finely chopped (optional)

• 2 tbsp fresh coriander leaves, chopped

• 1 tsp mustard seeds

• 1 tsp oil (preferably peanut or vegetable oil)

• 1 tbsp freshly grated coconut (optional)

• Juice of 1 lemon

• Salt to taste

• A pinch of sugar (optional)

• A pinch of asafoetida (hing) (optional)

Directions

• In a bowl, combine the chopped cucumber, green chili, coriander, salt, lemon juice, and sugar if using. Mix well.
• Heat oil in a small pan on medium heat. Add mustard seeds and let them crackle.
• Add a pinch of asafoetida (hing) to the oil, then pour this tempering over the cucumber mixture.
• Toss everything together gently.
• Sprinkle freshly grated coconut on top if you like for added texture and flavor.
• Serve immediately as a refreshing side with your meal.

Notes

• You can leave the cucumber peel on for extra fiber if you prefer.
• Add a few roasted peanuts or sesame seeds for a crunchy twist.
• This salad tastes best fresh but can be refrigerated for a few hours.

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Origin Red Pear, Pomegranate, and Gorgonzola Salad

Fruit-and-cheese salads have long been a part of European and American menus, but pairing ripe pears with tangy blue cheese really took off as chefs began highlighting contrasting textures and flavors. Adding pomegranate in fall and winter adds festive color and a burst of brightness.

Why You’ll Love This Recipe

Each bite offers a mix of juicy sweetness, crunchy pop, and creamy tang. It’s elegant enough for holiday tables and easy enough for a weeknight dinner—a real crowd-pleaser that feels special without heavy lifting.

Alos Read : Green Goddess Salad

Red Pear, Pomegranate, and Gorgonzola Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 4 cups mixed greens (arugula, baby spinach, or spring mix)

• 2 ripe red pears (Bosc or Anjou), cored and thinly sliced

• 1 cup pomegranate arils

• ½ cup crumbled Gorgonzola or blue cheese

• ¼ cup toasted pecans or walnuts

• 3 tbsp extra-virgin olive oil

• 1½ tbsp balsamic vinegar (or apple cider vinegar)

• 1 tbsp honey or maple syrup

• 1 tsp Dijon mustard

• Salt and pepper, to taste

Directions

• Toast the nuts: In a dry skillet over medium heat, toast the pecans or walnuts for 3–4 minutes, stirring, until fragrant and lightly golden. Transfer to a plate to cool.
• Make the dressing: Whisk olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified.
• Assemble the salad: In a large bowl, toss mixed greens with half the dressing. Arrange pear slices on top, sprinkle with pomegranate arils, crumbled Gorgonzola, and toasted nuts.
• Finish & serve: Drizzle with remaining dressing just before serving, and give it a gentle toss if desired.

Notes

• Pear ripeness: Choose pears that are firm but yield slightly when pressed; they should hold their shape when sliced.
• Cheese swap: If you prefer a milder flavor, use goat cheese or feta instead of Gorgonzola.
• Make-ahead tip: You can toast the nuts and prep the dressing a day ahead—store separately and combine just before serving.
• Variation: Add thinly sliced red onion or shaved fennel for extra crunch and bite.

The post Red Pear, Pomegranate, and Gorgonzola Salad appeared first on RecipeWikki.

Origin Charred Red Cabbage and Carrot Salad

Charred vegetable salads are inspired by Middle Eastern and Mediterranean cooking, where grilling or charring veggies adds depth and smoky complexity to fresh salads.

Why You’ll Love This Recipe

It’s easy to make, packed with texture and flavor, and brings a unique smoky twist to simple raw veggies. Plus, it’s colorful and nutritious—ideal for any season.

Also Read : Cornbread Salad

Charred Red Cabbage and Carrot Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 small head red cabbage, thinly sliced

• 3 large carrots, peeled and julienned or shredded

• 2 tbsp olive oil

• Salt and pepper, to taste

• 2 tbsp apple cider vinegar or lemon juice

• 1 tbsp honey or maple syrup

• 1 garlic clove, minced

• ¼ cup chopped fresh parsley or cilantro

• Optional: toasted pumpkin seeds or walnuts for crunch

Directions

• Heat a large skillet or grill pan over medium-high heat.
• Toss sliced cabbage and carrots with olive oil, salt, and pepper.
• Add vegetables to the hot pan in batches, cooking until lightly charred and softened, about 3–5 minutes per batch, stirring occasionally.
• Transfer veggies to a large bowl.
• In a small bowl, whisk together vinegar (or lemon juice), honey, and minced garlic.
• Pour dressing over the charred veggies and toss to combine.
• Sprinkle with fresh herbs and nuts if using. Serve warm or at room temperature.

Notes

• For extra heat, add a pinch of red pepper flakes to the dressing.
• You can roast the cabbage and carrots in the oven if you prefer.
• Great served alongside grilled meats or as a topping for tacos and bowls.
• Salad keeps well refrigerated for 2–3 days, flavors deepen over time.

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Origin Hearts of Palm and Avocado Salad

Hearts of palm have been enjoyed in tropical regions of Central and South America for centuries. This salad pairs them with creamy avocado to create a modern, healthy dish that’s both satisfying and easy to make.

Why You’ll Love This Recipe

It’s quick to prepare, full of contrasting textures and fresh flavors. The citrus dressing adds a zesty kick that balances the creaminess of the avocado perfectly

Also Read : Churrasco Chicken

Hearts of Palm and Avocado Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

400

kcal

Ingredients

• 1 can (14 oz) hearts of palm, drained and sliced

• 2 ripe avocados, diced

• 1 cup cherry tomatoes, halved (optional)

• ¼ cup thinly sliced red onion

• 2 tbsp chopped fresh cilantro or parsley

• Juice of 1 lime

• 2 tbsp olive oil

• Salt and pepper to taste

Directions

• In a large bowl, gently toss hearts of palm, avocado, cherry tomatoes, red onion, and herbs.
• In a small bowl, whisk lime juice, olive oil, salt, and pepper.
• Drizzle dressing over the salad and toss gently, careful not to mash the avocado.
• Serve immediately or chill for 15–20 minutes for flavors to meld.

Notes

• Add toasted nuts for crunch, if you like.
• Substitute cilantro with basil or mint for a different flavor.
• Best served fresh to keep avocado from browning.

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Origin Apple Spinach Salad

This kind of salad is a popular choice in American kitchens, especially during the fall when apples are at their best. It’s all about balancing sweet, tart, and nutty flavors for a healthy, satisfying bite.

Why You’ll Love This Recipe

It’s quick to make, full of fresh ingredients, and offers a lovely mix of textures and flavors — crisp apples, soft spinach, crunchy nuts, and a zesty dressing that ties it all together.

Also Read : Churrasco Chicken

Apple Spinach Salad

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Ingredients

• 5 cups fresh baby spinach leaves

• 2 medium apples, thinly sliced (use your favorite variety)

• ½ cup toasted walnuts or pecans

• ¼ cup crumbled feta or goat cheese (optional)

• ¼ cup dried cranberries or raisins (optional)

• 3 tbsp olive oil

• 2 tbsp apple cider vinegar

• 1 tbsp honey or maple syrup

• 1 tsp Dijon mustard

• Salt and pepper to taste

Directions

• In a large bowl, combine the spinach, apple slices, nuts, cheese, and dried cranberries if using.
• In a small jar or bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.
• Drizzle the dressing over the salad and toss gently to coat everything evenly.
• Serve immediately for the freshest taste.

Notes

• Swap nuts for seeds like pumpkin or sunflower seeds if preferred.
• Add grilled chicken or tofu for a more filling meal.
• For a creamier dressing, stir in a spoonful of Greek yogurt or mayonnaise

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Origin Sugar Salad

Sugar salad is a nostalgic dish commonly found in Southern and Midwestern American gatherings, where fruit meets a whipped, creamy dressing often made with sugar, sour cream, or whipped topping.

What I Love About This Recipe

It’s like dessert disguised as a salad — fruity, creamy, and lightly sweet with a refreshing chill. It’s a crowd-pleaser that both kids and adults can’t resist.

Also Read : Naked Eggs Benedict

Sugar Salad

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

220

kcal

Ingredients

• 2 cups strawberries, sliced

• 1 cup grapes, halved

• 2 bananas, sliced

• 1 cup pineapple chunks (fresh or canned, drained)

• 1 cup mini marshmallows (optional)

• ½ cup sour cream or Greek yogurt

• ¼ cup granulated sugar (adjust to taste)

• 1 tsp vanilla extract

Directions

• In a large bowl, combine all fruits and marshmallows.
• In a separate small bowl, mix sour cream (or yogurt), sugar, and vanilla until smooth.
• Pour the sweet dressing over the fruit mixture.
• Gently toss everything together until evenly coated.
• Chill for at least 30 minutes before serving

Notes

• You can substitute honey or maple syrup for sugar.
• Add nuts or shredded coconut for crunch and texture.
• Best served the same day, especially if using bananas.

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Origin Old Fashioned Pea Salad

Pea salad became a staple in American homes and church gatherings during the mid-20th century. Loved for its simplicity and make-ahead ease, it remains a Southern classic to this day.

What I Love About This Recipe

It’s cool, creamy, and super easy to throw together. The combination of sweet peas, sharp cheese, and crisp bacon creates the perfect balance of textures and flavors — a retro favorite that never goes out of style.

Also Read : Naked Eggs Benedict

Old Fashioned Pea Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 4 cups frozen peas, thawed and drained

• ½ cup red onion, finely diced

• ½ cup cheddar cheese, cubed or shredded

• ½ cup cooked bacon, crumbled

• ½ cup mayonnaise

• 1 tbsp sour cream (optional for extra creaminess)

• 1 tsp apple cider vinegar or lemon juice

• Salt and black pepper, to taste

Directions

• In a large mixing bowl, combine peas, red onion, cheese, and bacon.
• In a small bowl, whisk together mayo, sour cream (if using), and vinegar or lemon juice.
• Pour the dressing over the pea mixture and gently stir to coat everything evenly.
• Season with salt and pepper to taste.
• Cover and chill for at least 1 hour before serving to let the flavors meld.

Notes

• For a healthier twist, use Greek yogurt in place of sour cream or part of the mayo.
• You can add diced boiled eggs or chopped celery for extra texture.
• Best served cold, and even better the next day.

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