Origin Spinach and Strawberry Salad

The combination of sweet and savory in salads has been a staple in Mediterranean and Middle Eastern cuisines for centuries. Spinach and strawberry salads gained popularity in the U.S. during the late 20th century as part of the growing trend toward healthier eating. Learn more about salad history at Food Timeline . This recipe brings together timeless flavors with a modern twist.

What I Love About This Recipe

This salad is a celebration of contrasts: the juicy sweetness of strawberries pairs beautifully with the peppery bite of fresh spinach. The creamy feta adds a salty tang, while the balsamic dressing ties everything together with its bright acidity. It’s simple, elegant, and endlessly customizable.

Also Read : Orange-Maple Roasted Carrots and Fennel

Spinach and Strawberry Salad

Recipe by RecipeWikki

Servings

8

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

235

kcal

Ingredients

• 6 cups fresh baby spinach leaves, washed and dried

• 1 cup fresh strawberries, hulled and sliced

• ½ cup crumbled feta cheese

• ¼ cup sliced almonds, toasted

• 2 tbsp balsamic vinegar

• 1 tbsp extra-virgin olive oil

• 1 tsp honey (optional)

• Salt and black pepper to taste

Directions

• In a large bowl, combine the spinach leaves, sliced strawberries, and crumbled feta cheese.
• In a small skillet over medium heat, toast the sliced almonds until golden brown, about 2-3 minutes. Let cool and sprinkle over the salad.
• In a small jar or bowl, whisk together the balsamic vinegar, olive oil, and honey (if using). Season with salt and black pepper to taste.
• Drizzle the dressing over the salad and toss gently to combine. Serve immediately for the freshest flavor.

Notes

• Substitute goat cheese for feta if you prefer a milder flavor.
• Add grilled chicken or shrimp to turn this into a heartier main course.
• Use walnuts or pecans instead of almonds for a different nutty crunch.
• Store leftover dressing in an airtight container in the fridge for up to 5 days

Origin

Primavera pasta originated in North America as a celebration of fresh, seasonal vegetables, while pancetta adds an authentic Italian touch. Learn more at Italy Magazine . This dish is a delicious fusion of tradition and innovation, combining classic with crispy pancetta and bright vegetables.

What I Love About This Recipe

This dish is the perfect combination of crispy, salty pancetta and the fresh, light flavors of spring vegetables. The creamy sauce ties everything together, making it both comforting and refreshing.

Also Read :Creamy Italian White Bean Soup

Pancetta Primavera Rigatoni

Recipe by RecipeWikkiCourse: Random

Servings

4

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

574

kcal

Ingredients

• 12 oz rigatoni pasta

• 4 oz pancetta, diced

• 1 cup cherry tomatoes, halved

• 1 small zucchini, sliced

• 1 small bell pepper, thinly sliced

• ½ cup peas (fresh or frozen)

• 3 cloves garlic, minced

• ½ cup heavy cream

• ½ cup grated Parmesan cheese

• 1 tbsp olive oil

• ½ tsp red pepper flakes (optional)

• Salt and black pepper to taste

• Fresh basil, for garnish

Directions

• Cook rigatoni according to package instructions until al dente. Reserve ½ cup of pasta water and set aside.
• In a large pan, heat olive oil over medium heat. Add pancetta and cook until crispy, about 4-5 minutes. Remove and set aside.
• In the same pan, sauté garlic for about 30 seconds, then add zucchini, bell pepper, and cherry tomatoes. Cook for 3-4 minutes until slightly softened.
• Stir in peas, heavy cream, and Parmesan cheese. Let simmer for 2 minutes.
• Add cooked rigatoni and reserved pasta water, stirring to combine. Toss in the crispy pancetta.
• Season with salt, black pepper, and red pepper flakes. Garnish with fresh basil and serve hot.

Notes

• Swap pancetta with bacon for a smokier flavor.
• Use whole wheat or gluten-free pasta for a healthier option.
• Add mushrooms or spinach for extra depth.
• Store leftovers in an airtight container in the fridge for up to 3 days.

Origin Mint Chicken

The use of mint in savory dishes dates back to ancient Mediterranean and Middle Eastern cuisines, where its cooling properties were prized in meat and grain-based recipes. Mint Chicken is a modern interpretation that marries the herb’s brightness with the richness of chicken, creating a harmonious balance of flavors. Learn more about mint’s culinary history at The Herb Society .

What I Love About This Recipe

This dish is a celebration of simplicity and bold flavors. The mint adds a refreshing twist to the juicy chicken, while the citrus and spices create a vibrant, aromatic experience. It’s light yet satisfying, and the fresh mint garnish makes it feel special without requiring extra effort.

Also Read : Amatriciana Recipe

Mint Chicken

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

325

kcal

Ingredients

• 1 lb boneless chicken breast or thighs, cut into bite-sized pieces

• 2 tbsp fresh mint leaves, finely chopped

• 1 tbsp cilantro, chopped (optional)

• 3 cloves garlic, minced

• 1-inch piece ginger, grated

• 1 green chili, finely chopped (optional)

• 2 tbsp plain yogurt

• 1 tbsp lemon juice

• ½ tsp turmeric powder

• 1 tsp cumin powder

• 1 tsp garam masala

• ½ tsp salt (or to taste)

• 2 tbsp olive oil or ghee

Directions

• In a bowl, mix yogurt, lemon juice, turmeric, cumin, garam masala, salt, garlic, ginger, and green chili.
• Add chicken pieces to the marinade and coat well. Let it sit for at least 30 minutes (or up to overnight for deeper flavor).
• Heat oil or ghee in a pan over medium heat. Add marinated chicken and cook until golden brown and fully cooked (about 8-10 minutes).
• Stir in chopped mint and cilantro, mixing well to coat the chicken with fresh herbs.
• Remove from heat and serve hot with rice, naan, or a side salad.

Notes

• Add a dollop of Greek yogurt on top for extra creaminess.
• Adjust chili quantity based on spice preference.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Origin of This Recipe

Chicken salad has European origins, with early versions dating back to the 19th century. Over time, it has evolved with different variations worldwide, incorporating local spices, herbs, and mix-ins. Today, it remains a beloved deli favorite across the globe.

What I Love About This Recipe

• Simple and quick – ready in 15 minutes!
• Packed with protein and nutrients.
• Versatile – can be enjoyed on toast, in a sandwich, or as a salad bowl.
• Customizable – add your favorite mix-ins like nuts or dried fruits.

Also Read : Roasted Butternut Squash Salad

Best Chicken Salad

Recipe by RecipeWikki

Servings

2

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

779

kcal

Ingredients

• 2 cups cooked chicken, shredded or diced

• ½ cup mayonnaise (or Greek yogurt for a lighter option)

• 1 tbsp Dijon mustard

• ½ cup celery, finely chopped

• ¼ cup red onion, finely diced

• 1 tbsp lemon juice

• ½ tsp garlic powder

• Salt and black pepper, to taste

• ¼ cup chopped parsley (or fresh dill for extra flavor)

• ½ cup chopped grapes or cranberries (optional for sweetness)

• ¼ cup chopped nuts (almonds, pecans, or walnuts) (optional)

Directions

• In a large bowl, mix mayonnaise, mustard, lemon juice, garlic powder, salt, and pepper.
• Add chicken, celery, red onion, parsley, grapes, and nuts.
• Stir well until all ingredients are evenly coated.
• Cover and chill for 30 minutes to enhance the flavors.
• Serve on bread, crackers, lettuce wraps, or by itself.

Notes

• Use rotisserie chicken for an effortless, flavorful shortcut.
• Swap mayo with avocado for a healthier, creamy alternative.
• Add a pinch of cayenne or paprika a mild spice kick.
• Refrigerate for up to 3 days in an airtight container.

Origin of This Sandwich

Salami sandwiches have been a classic staple in Italian and European cuisine for centuries. Traditionally found in Italian delis, they have been enjoyed in various forms across world, from simple bread-and-meat combos to gourmet versions with artisan ingredients.

What I Love About This Recipe

• Super quick – takes less than 5 minutes to assemble.
• Minimal ingredients – yet bold and delicious flavors.
• Customizable – add your favorite toppings and spreads.

Also Read : Tomato Soup and Grilled Cheese Casserole

Simple Salami Sandwich

Recipe by RecipeWikki

Servings

1

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

947

kcal

Ingredients

• 2 slices of bread (sourdough, ciabatta, or baguette)

• 6-8 slices of salami

• 2 slices of provolone or mozzarella cheese

• 1 tbsp mayonnaise or butter (optional)

• 1 tbsp mustard or pesto (optional)

• Lettuce, tomato slices, or pickles (optional)

Directions

• Spread mayonnaise, butter, or mustard on one or both slices of bread.
• Layer the salami slices evenly over one slice.
• Add cheese slices on top of the salami.
• Place lettuce, tomatoes, or pickles, if using.
• Top with the second slice of bread and press lightly.
• Slice the sandwich in half and serve immediately.

Notes

• Toast the bread for an crunchy texture.
• Swap the cheese with Swiss, cheddar, or feta for a different flavor.
• Use whole wheat or rye bread for a healthier twist.
• Drizzle with olive oil or balsamic glaze for an Italian-style touch.

Origin of Old Fashioned Pea Salad

This retro salad has its roots in Southern home cooking, where simple ingredients were transformed into delicious, hearty dishes. Over time, variations have emerged, but the core combination of peas, cheese, bacon, and a creamy dressing remains a favorite across generations.

What I Love About This Recipe

• Quick and easy – requires no cooking!
• A perfect mix of creamy, crunchy, and tangy flavors.
• Great for make-ahead meals – tastes even better after chilling.

Also Read : Picadillo Cornbread Casserole

Old Fashioned Pea Salad

Recipe by RecipeWikkiCourse: Recipes

Servings

6

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

222

kcal

Ingredients

• 2 cups frozen sweet peas, thawed

• ½ cup shredded cheddar cheese

• ¼ cup finely chopped red onion

• ½ cup mayonnaise

• 1 tbsp sour cream

• 1 tsp apple cider vinegar

• ½ tsp sugar

• ¼ tsp salt

• ¼ tsp black pepper

• 4 strips bacon, cooked and crumbled

Directions

• In a large bowl, mix peas, cheddar cheese, and red onion.
• In a small bowl, whisk together mayonnaise, sour cream, vinegar, sugar, salt, and black pepper.
• Pour the dressing over the pea mixture, tossing gently to coat.
• Fold in the crumbled bacon, reserving some for garnish.
• Chill for at least 30 minutes before serving.
• Garnish with the remaining bacon bits before serving.

Notes

• For added crunch, mix in chopped celery or toasted nuts.
• Swap Greek yogurt for mayo to make it lighter.
• Best served cold, but can be eaten immediately.