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

The post Spinach and Strawberry Salad appeared first on RecipeWikki.

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.

The post Best Chicken Salad appeared first on RecipeWikki.

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.

The post Old Fashioned Pea Salad appeared first on RecipeWikki.

Origin of Greek Couscous Salad

While couscous originates from North Africa, it has been embraced in Mediterranean cuisine, especially in Greek-inspired dishes. The combination of feta, olives, cucumbers, and a lemon-olive oil dressing makes this dish reminiscent of a traditional Greek salad but with a unique twist.

What I Love About This Recipe

This salad is incredibly versatile and easy to make. The couscous absorbs the dressing beautifully, giving it a burst of Mediterranean flavor in every bite. It’s light yet filling, making it a great option for meal prep, picnics, or a quick and healthy lunch.

Also Read : Arugula Salad with Stone Fruit

Greek Couscous Salad

Recipe by RecipeWikkiCourse: Recipes

Servings

3

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

245

kcal

Ingredients

• 1 cup couscous

• 1 cup boiling water or vegetable broth

• ½ cup cherry tomatoes, halved

• ½ cup cucumber, diced

• ¼ cup red onion, finely chopped

• ¼ cup Kalamata olives, sliced

• ¼ cup feta cheese, crumbled

• ¼ cup fresh parsley, chopped

• 2 tbsp extra virgin olive oil

• 1 tbsp lemon juice

• 1 tsp red wine vinegar

• ½ tsp dried oregano

• Salt and pepper to taste

Directions

• Prepare the couscous: Place couscous in a bowl, pour over boiling water or broth, cover, and let sit for 5 minutes. Fluff with a fork.
• Chop the vegetables: While couscous is absorbing, prepare the tomatoes, cucumber, red onion, olives, and parsley.
• Make the dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, dried oregano, salt, and pepper.
• Assemble the salad: In a large bowl, combine the couscous, chopped vegetables, feta cheese, and dressing. Toss well to coat.
• Chill and serve: Let it sit for 10 minutes before serving to allow the flavors to meld.

Notes

• For extra protein: Add chickpeas or grilled chicken.
• Make it gluten-free: Substitute quinoa for couscous.

The post Greek Couscous Salad appeared first on RecipeWikki.

Origin of KFC Coleslaw

Coleslaw has been a staple in American cuisine for centuries, but KFC’s version became iconic for its finely chopped texture and perfectly balanced dressing. This homemade version replicates that classic creamy flavor with simple, fresh ingredients.

What I Love About This Recipe

This coleslaw is incredibly easy to make, requires only a handful of ingredients, and tastes just like the real thing! The sweet and tangy dressing perfectly coats the crunchy cabbage, making it an irresistible side dish for fried or grilled meals.

Also Read : Meatless Grain Bowl

Copycat KFC Coleslaw

Recipe by RecipeWikki

Servings

8

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

167

kcal

Ingredients

• 4 cups green cabbage, finely chopped

• ½ cup carrots, shredded

• ¼ cup onion, finely minced

• ½ cup mayonnaise

• ¼ cup buttermilk

• ¼ cup milk

• 2 tbsp white vinegar

• 2 tbsp lemon juice

• ⅓ cup granulated sugar

• ½ tsp salt

• ½ tsp black pepper

Directions

• Prepare the vegetables: Finely chop cabbage, carrots, and onion, or use a food processor for a more authentic texture.
• Make the dressing: In a large bowl, whisk together mayonnaise, buttermilk, milk, vinegar, lemon juice, sugar, salt, and black pepper until smooth.
• Combine: Add the chopped cabbage, carrots, and onion to the dressing. Mix well to evenly coat.
• Chill: Cover and refrigerate for at least 2 hours, preferably overnight, to let the flavors blend.
• Serve: Stir before serving and enjoy as a side dish to your favorite meal.

Notes

• Storage: Store in an airtight container in the refrigerator for up to 3 days.
• For a finer texture: Use a food processor to achieve KFC’s signature small cabbage pieces.

The post Copycat KFC Coleslaw appeared first on RecipeWikki.

Origin of Guavarita

Inspired by Latin American and Caribbean flavors, the Guavarita takes cues from the traditional margarita while incorporating guava—a tropical fruit popular in these regions. The result is a cocktail that balances the familiar tang of lime and tequila with the unique sweetness and exotic aroma of guava.

What I Love About This Recipe

I love how the Guavarita offers a vibrant, tropical flavor that transforms the classic margarita into something both familiar and refreshingly different. The combination of guava juice, fresh lime, and tequila creates a perfectly balanced cocktail that is both sweet and tart, making it an ideal drink for any festive occasion or casual summer evening.

Also Read : Air Fryer Buttermilk Fried Chicken

Guavarita (Guava Margarita)

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

340

kcal

Ingredients

• 2 oz tequila blanco

• 1 oz triple sec (or Cointreau)

• 2 oz guava juice or guava nectar

• 1 oz fresh lime juice

• 1/2 oz simple syrup (adjust based on guava juice sweetness)

• Ice cubes

• Salt (for rimming the glass)

• Lime wedge (for garnish)

Directions

• Run a lime wedge around the rim of a margarita or cocktail glass.
• Dip the rim into salt to coat it evenly.
• In a cocktail shaker, combine tequila, triple sec, guava juice, lime juice, and simple syrup.
• Add ice and shake vigorously for about 15-20 seconds until well chilled.
• Strain the mixture into the prepared glass filled with fresh ice.
• Garnish with a lime wedge and, if desired, a slice of guava.

Notes

• Sweetness Adjustment: Taste the cocktail before serving and adjust the simple syrup as needed depending on the natural sweetness of your guava juice.
• Frozen Variation: For a frozen version, blend all the ingredients with a generous amount of ice until smooth

The post Guavarita (Guava Margarita) appeared first on RecipeWikki.

Origin of Philadelphia-Style Roast Pork Sandwiches:

The roast pork sandwich is a staple of Philadelphia’s food scene, often considered the city’s “other” signature sandwich (after the cheesesteak). Its roots trace back to South Philly’s Italian-American community, where families would slow-roast pork shoulder seasoned with garlic, herbs, and spices. Served with bitter greens like broccoli rabe and a slice of provolone on a crusty roll, this sandwich reflects the simplicity and bold flavors of Italian-American cuisine. Today, it remains a beloved dish enjoyed by locals and visitors alike.

Why It’s Loved:

This sandwich is cherished for its balance of textures and flavors. The juicy, flavorful pork contrasts beautifully with the slightly bitter greens, while the melted provolone adds creaminess and richness. The crusty roll ties everything together, making each bite a delightful experience. Whether you’re craving comfort food or looking to explore authentic Philly eats, this sandwich delivers big on taste and nostalgia

Also Read :https://recipewikki.com/bitter-melon-stir-fry-with-pork/

Philadelphia-Style Roast Pork Sandwiches

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

1

hour 

Calories

550

kcal

Ingredients

• 3–4 lb boneless pork shoulder (or pork butt), trimmed
  

• 3 tbsp olive oil
  

• 4 cloves garlic, minced
  

• 1 tbsp dried oregano
  

• 1 tbsp dried rosemary
  

• 1 tbsp salt
  

• 1 tsp black pepper
  

• 1 tsp black pepper
  

Directions

• Prepare the Roast Pork:
  Preheat your oven to 325°F (165°C).
  In a small bowl, mix olive oil, minced garlic, oregano, rosemary, salt, and pepper to create a rub. Pat the pork shoulder dry with paper towels, then generously coat it with the seasoning mixture.
  Place the pork in a roasting pan and add chicken broth to the bottom of the pan. Cover tightly with foil and roast for 3–4 hours, or until the pork is fork-tender. Let it rest for 15 minutes before shredding with two forks.
• Sauté the Broccoli Rabe:
  Heat olive oil in a large skillet over medium heat. Add sliced garlic and sauté until fragrant, about 1 minute.
  Add the broccoli rabe, season with salt, pepper, and red pepper flakes (if using), and cook until wilted and tender, about 8–10 minutes.
• Assemble the Sandwiches:
  Preheat your broiler.
  Place shredded pork on the bottom halves of the rolls and top each with a slice of provolone cheese. Broil for 1–2 minutes, or until the cheese melts.
  Add a generous portion of sautéed broccoli rabe on top of the cheese. Optionally, drizzle giardiniera over the filling for added zest. Top with the other half of the roll and serve immediately

Notes

• If broccoli rabe is unavailable, substitute with spinach or kale for a milder flavor.
  

The post Philadelphia-Style Roast Pork Sandwiches appeared first on RecipeWikki.

Origin of Kansas City-Style BBQ Sauce:

Kansas City is famous for its barbecue culture, where the sauce plays a starring role. Unlike other regional styles, K.C. BBQ sauce is characterized by its thick, sticky texture and a flavor profile that combines sweetness from molasses or brown sugar with tanginess from vinegar and spices like garlic, onion powder, and chili flakes. This iconic sauce was developed in the early 20th century when Henry Perry, known as the “Father of Kansas City Barbecue,” began serving slow-cooked meats drenched in his signature sauce. Today, Big Al’s version pays homage to this tradition while adding a personal touch.

Why It’s Loved:

This sauce is beloved for its versatility and depth of flavor. The sweetness pairs perfectly with the charred edges of grilled meats, while the tangy kick keeps things balanced. Whether you’re hosting a summer cookout or craving some finger-licking goodness year-round, Big Al’s K.C. Bar-B-Q Sauce brings authentic Kansas City flair to your table. Plus, it’s easy to make at home, so you can customize it to suit your spice tolerance!

Big Al’s K.C. Bar-B-Q Sauce

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

100

kcal

Ingredients

• 1 cup ketchup
  

• 1/4 cup apple cider vinegar
  

• 1/4 cup packed brown sugar
  

• 2 tbsp molasses
  

• 1 tbsp Worcestershire sauce
  

• 1 tsp smoked paprika
  

• 1/2 tsp garlic powder
  

• 1/2 tsp onion powder
  

• 1/4 tsp cayenne pepper (adjust for heat preference)
  

• 1/4 tsp black pepper
  

• 1/4 tsp salt
  

• 1 tbsp lemon juice (optional, for brightness)
  
  

Directions

• Combine Ingredients:
  In a medium saucepan over medium heat, whisk together all the ingredients: ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Stir until well combined.
• Simmer the Sauce:
  Bring the mixture to a gentle simmer, stirring frequently to prevent sticking. Reduce the heat to low and let it cook for 10–15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
• Adjust Consistency and Flavor:
  If the sauce becomes too thick, thin it out with a little water or additional vinegar. Taste and adjust seasoning if needed—add more cayenne for heat or a splash of lemon juice for extra tang.
• Cool and Store:
  Remove the saucepan from heat and let the sauce cool completely before transferring it to an airtight container. Store in the refrigerator for up to 2 weeks.

Notes

• Serve as a dip alongside fried appetizers like mozzarella sticks or onion rings.
  

The post Big Al’s K.C. Bar-B-Q Sauce appeared first on RecipeWikki.