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.. 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 RecipeWikkiCourse: Random

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

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Origin of Pecan Chicken Salad

Chicken salad has been a classic American dish since the 19th century, originally created as a way to use up leftover chicken. The addition of pecans and fruit brings a Southern twist, inspired by traditional Southern cuisine, where pecans are a staple ingredient.

What I Love About This Recipe

This chicken salad is a perfect mix of textures and flavors—the savory chicken pairs beautifully with the nutty crunch of pecans and the sweetness of fruit. It’s light yet satisfying, making it a go-to meal for any occasion.

Also Read : Miso Noodle Soup in a Jar

Pecan Chicken Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

421

kcal

Ingredients

• 2 cups cooked chicken, shredded or chopped

• ½ cup pecans, toasted and chopped

• ½ cup grapes (halved) or dried cranberries

• ½ cup celery, finely chopped

• ¼ cup red onion, finely diced

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

• 1 tbsp Dijon mustard

• 1 tbsp lemon juice

• ½ tsp salt

• ½ tsp black pepper

Directions

• Toast the pecans: Lightly toast pecans in a dry skillet over medium heat for about 3-5 minutes until fragrant. Let them cool.
• Prepare the salad: In a large bowl, combine chicken, pecans, grapes (or cranberries), celery, and red onion.
• Make the dressing: In a separate bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
• Mix everything: Pour the dressing over the salad ingredients and stir well to combine.
• Chill and serve: Refrigerate for at least 30 minutes before serving for the best flavor. Serve on sandwiches, wraps, or over lettuce.

Notes

• For extra flavor: Add a pinch of garlic powder or paprika to the dressing.

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Origin of Holly Berry Fizz

This cocktail draws inspiration from classic champagne cocktails, incorporating holiday flavors like cranberry and orange. The combination of berries and sparkling wine has long been a favorite for festive occasions, symbolizing joy and celebration.

What I Love About This Recipe

I love how this cocktail is light yet flavorful, with a balance of tart cranberries, zesty citrus, and the effervescence of sparkling wine. It’s easy to make and adds an elegant touch to holiday toasts.

Also Read : Chtitha Batata (Algerian Potato Stew)

Holly Berry Fizz

Recipe by RecipeWikki

Servings

1

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

348

kcal

Ingredients

• 2 oz cranberry juice (unsweetened for a tart flavor)

• ½ oz orange liqueur (such as Cointreau or Grand Marnier)

• ½ oz freshly squeezed lime juice

• 4 oz sparkling wine (Prosecco or Champagne)

• Ice cubes

• Fresh cranberries and rosemary sprig (for garnish)

Directions

• Fill a cocktail shaker with ice.
• Add cranberry juice, orange liqueur, and lime juice.
• Shake well until chilled.
• Strain into a champagne flute or coupe glass.
• Top with sparkling wine.
• Garnish with fresh cranberries and a sprig of rosemary.

Notes

• Non-Alcoholic Version: Swap the sparkling wine with sparkling water or a non-alcoholic sparkling cider.

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Origin of Panna Cotta

Panna Cotta, meaning “cooked cream” in Italian, originated in Northern Italy. Traditionally made with sweetened cream and gelatin, this dessert has been adapted worldwide with various flavors and toppings. The addition of white chocolate brings a modern twist, making it even more indulgent.

Why It’s Loved

This dessert is adored for its luscious, melt-in-your-mouth texture and the delightful contrast between creamy panna cotta and juicy stewed strawberries. It’s simple to prepare, yet elegant enough to impress guests.

White Chocolate Panna Cotta with Stewed Strawberries

Recipe by RecipeWikki

Servings

6

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

320

kcal

Ingredients

• 2 cups (480ml) heavy cream

• 1/2 cup (120ml) whole milk

• 1/2 cup (100g) white chocolate, chopped

• 1/4 cup (50g) granulated sugar

• 1 teaspoon vanilla extract

• 2 1/2 teaspoons (1 packet) unflavored gelatin

• 3 tablespoons (45ml) cold water

Directions

• In a small bowl, sprinkle gelatin over cold water and let sit for 5 minutes to bloom.
• In a saucepan over medium heat, combine heavy cream, milk, sugar, and white chocolate. Stir until the chocolate is fully melted and the mixture is hot but not boiling.
• Remove from heat and stir in the bloomed gelatin until completely dissolved. Add vanilla extract and mix well.
• Pour the mixture into ramekins or dessert glasses and refrigerate for at least 4 hours, or until set.
• While the panna cotta chills, prepare the stewed strawberries: In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until the strawberries release their juices and soften.
• Allow the stewed strawberries to cool slightly before serving.
• Once the panna cotta is set, top with the stewed strawberries and serve chilled

Notes

• Make Ahead:
  Panna cotta can be made a day in advance and stored in the refrigerator until ready to serve.
• Smooth Texture:
  Strain the panna cotta mixture before pouring into ramekins for an ultra-smooth consistency.

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