Little Bottles of Natural Goodness 

Italian Pasta Salad

Posted on July 21, 2017 by Bickford Flavors

Featuring Bickford Garlic Flavor, this bright and delicious pasta salad is a crowd pleaser and can be made in advance to make a gathering that much more enjoyable!


For Dressing:
  • ¾ cup olive oil
  • ¼ cup red wine vinegar
  • 1 TBSP Bickford Garlic Flavor
  • 2 tsp TBSP Italian Seasoning
  • 1 tsp salt
  • ½ tsp black pepper
  • 3 TBSP grated Parmesan cheese (optional)

For Salad:

  • 1 (16 oz) package rotini or penne pasta
  • 1 package grape or cherry tomatoes, halved
  • 1 yellow bell pepper, chopped
  • 1 red onion, chopped
  • 1 large cucumber, cut lengthwise twice then sliced
  • 1 cup broccoli florets
  • 1 cup black olives, pitted and sliced



  1. Cook pasta according to package instructions
  2. Add all ingredients except dressing to a serving bowl and toss to combine.
  3. Add dressing ingredients to a shaker jar or cruet and mix.
  4. If serving immediately, add dressing and toss to coat. If serving later, add dressing just before serving.


Photo by jeffreyw - Mmm... Pasta salad with olives and caper berriesUploaded by Fæ, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=23120515




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Pomegranate Cranberry Winter Salad

Posted on January 12, 2016 by Bickford Flavors
  • 1/4 cup balsamic vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 clove garlic, finely minced
  • 1 TBSP Bickford Pomegranate Flavoring
  • 1 teaspoon dijon mustard
  • 1 TBSP honey
Place all ingredients in a bowl and whisk until well combined.

  • 5 ounces baby spinach or your favorite mixed greens
  • 1 Fuji or Honeycrisp apple, cored and diced
  • 1/4 cup dried cranberries
  • 1/3 cup feta, blue cheese, or goat cheese crumbles
  • 1 cup pecans or walnuts, chopped and toasted
Combine salad ingredients in a large serving bowl and toss together with vinaigrette just until coated. Season with salt and pepper, if desired.

Refrigerate remaining dressing for up to one week.

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Pear Salad with Black Raspberry Creamy Dressing Recipe

Posted on February 25, 2014 by Bickford Flavors


  • ¾ cup sour cream
  • ¼ cup seedless black raspberry preserves
  • 3 tbsp red wine vinegar
  • ½ tsp Dijon mustard
  • 4 firm, ripe pears
  • 2 tbsp Bickford Lemon Flavor
  • 6-8 cups fresh salad greens
  • ½ cup parmesan cheese, grated
  • 6 slices bacon, cooked and crumbled
  • ½ cup fresh raspberries
  • 1 tsp Bickford Raspberry Flavor


Whisk together sour cream, raspberry preserves, wine vinegar, Bickford raspberry flavor and mustard. Set dressing aside.

Peel, core and quarter pears, then brush with Bickford Lemon Flavor. Arrange greens on 4 plates. Arrange pear quarters over lettuce. Drizzle with dressing and sprinkle with cheese, bacon and raspberries.

Drizzle Bickford Raspberry Flavor over pears

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Chicken Salad Recipe

Posted on February 25, 2014 by Bickford Flavors


  • 1 tbsp vegetable oil
  • 2 tbsp Bickford Lime Flavor
  • 1 tsp soy sauce
  • 1 tsp Bickford Ginger Flavor
  • Coarse salt and ground pepper
  • 4 ozs thinly sliced cooked chicken breast (1 cup)
  • ½ red bell pepper (ribs and seeds removed) thinly sliced lengthwise into 2-inch strips
  • 2 ozs snow pears, ends trimmed, thinly sliced lengthwise (½ cup)
  • 1 medium carrot, thinly sliced crosswise


In a small bowl, combine oil, Bickford Lime Flavor, soy sauce and Bickford Ginger Flavor, season with salt and pepper. Transfer to small airtight container and set aside.  Combine chicken, bell pepper, snow peas and carrot in a separate airtight container.  Refrigerate chicken salad and dressing separately until ready to serve up to overnight. Just before serving, toss salad with dressing


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Sesame Carrot Salad Recipe

Posted on February 05, 2014 by Bickford Flavors
  • 1 pound (5 to 6 medium) carrots, peeled and coarsely grated 
  • 2 tbs. sesame seeds 
  • 1 to 2 tbs. rice vinegar 
  • 1 tbs. toasted sesame oil 
  • 1 tbs. Bickford’s Ginger Flavor 
  • Coarse salt 
  • Ground pepper


In a large bowl, combine carrots, sesame seeds, vinegar, oil and Bickford’s Ginger Flavor. Season with salt and pepper and toss to combine.  Salad can be served immediate or refrigerated up to 2 days and served chilled. 

Image Source: Flickr

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